Turkey and Wild Rice Soup

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Healthy Calendar Diabetic Cooking
 * Number of Servings: 7

Ingredients

 * 2 tsp margarine
 * 1 cup finely diced carrot
 * 1 cup finely diced onion
 * ½ cup finely diced celery
 * 1 cup sliced mushrooms (save yourself some prep time and buy pre-sliced mushrooms.)
 * 1 garlic clove, minced
 * 2 tbsp all-purpose flour
 * 3 x 14.5oz cans fat-free, reduced-sodium chicken broth
 * ¼ tsp dried thyme
 * 1 bay leaf
 * 2 cups roasted turkey breast, chopped
 * 1 cup uncooked wild and long-grain rice
 * ½ cup evaporated fat-free milk
 * ¼ tsp salt (optional)
 * ¼ tsp ground black pepper

Directions

 * 1) Heat margarine in a large soup pot over medium-high heat.
 * 2) Add carrots, onion, celery, and mushrooms and sauté until beginning to brown.
 * 3) Add garlic and sauté for 1 more minute.
 * 4) Add flour, stirring constantly, and cook for 1 minute.
 * 5) Add chicken broth and stir (make sure to scrape the brown bits on the bottom of pan).
 * 6) Add thyme, bay leaf, turkey, and rice; bring to a boil.
 * 7) Reduce heat to a simmer; cover and cook for 25 minutes.
 * 8) Add evaporated milk; bring to a boil for 1 minute.
 * 9) Add salt and pepper.
 * 10) Remove bay leaf before serving.

Nutritional information
Per 1 cup serving:
 * 175 Calories | 15 Calories From Fat | 2g Total Fat | 0g Saturated Fat | 33mg Cholesterol | 678mg Sodium | 21g Total Carbs | 2g Dietary Fiber | 5g Sugars | 18g Protein
 * Exchanges: 1 Starch | 2 Very Lean Meat | 1 Vegetable