Turkey-wild rice soup
Preparation time: 45 min
3 tablespoons butter
1/2 cup all-purpose flour
3 1/2 cups reduced-sodium chicken broth
1 package (8 oz) 98% fat-free oven-roasted turkey breast, cubed (about 2 cups)
2 cups water
2 tablespoons dried chopped onion
1 box (6 oz) original long-grain and wild rice mix
2 cups fat-free half-and-half
1. In 5-quart Dutch oven or saucepan, melt butter over medium heat. Stir in flour with whisk until well blended. Slowly stir in broth with whisk. Stir in turkey, water, dried chopped onion, rice and contents of seasoning packet from rice mix.
2. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover; simmer about 25 minutes or until rice is tender.
3. Stir in half-and-half; heat just to boiling.