Turkey and Wild Rice Soup

Ingredients

1 cup grated carrots
1 cup sliced mushrooms
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 Tbls butter or margarine
1/2 cup flour
2 (14-14 1/2 oz) cans chicken broth
1 (12 oz) can low-fat evaporated milk
1 1/2 cups cooked wild rice
1 cup diced cooked turkey
1/4 cup slivered almonds, toasted
Directions
Step 1
Grate carrots using Ultimate Slice & Grate. Slice mushrooms using Egg Slicer Plus. Chop celery and onion using Food Chopper.

Step 2
Melt butter in Professional Medium (3 qt) Saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.

Step 3
Stir in flour. Gradually add broth and milk, whisking until blended using Nylon Spiral Whisk. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.

Step 4
Meanwhile, place almonds in Professional Small (8 inch) Sauté Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool slightly. Stir almonds into soup just before serving.

Cook's Tip: For convenience, this recipe can be made with quick-cooking or frozen cooked wild rice. Prepare rice according to package directions before stirring into soup.