I'm applying for two jobs that I found first thing in the morning. I am extremely qualified for both, so cross your fingers for me!
Put a small dent into my to do list today...almost done unpacking and sorting, got some of my paintings out of the way, and on my way to Craigslist now.
This recipe is a little late, but worth going out and buying turkey for it...I made it the day after Thanksgiving in 07, and will make it again as soon as I can.
Turkey and Wild Rice Soup
1 cup grated carrots
1 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
1 tbsp butter or margarine
1/2 cup all purpose flour
2 14 oz cans chicken broth
1 12 oz can low fat evaporated milk
1 1/2 cups cooked wild rice (you can use a combo of wild with brown or long grain, it's all good)
1 to 1 1/2 cup(s) diced cooked turkey
Melt butter in 3-4 qt saucepan over medium heat and add carrots, mushrooms, celery, and onion; cook and stir 3-4 minutes or until veggies are tender.
Stir in flour, and gradually add broth and milk, whisking until blended. Bring to a boil, then stir in rice and turkey. Reduce heat and simmer uncovered for 5-10 minutes.
Serves 4 to 6 people. A 1 1/4 cup serving is 240 calories.