Turkey and Wild Rice Soup

 

1

tablespoon butter

2

tablespoons canola or soybean oil

1/2

cup Gold Medal® all-purpose flour

2

cups water

2

cups cut-up cooked turkey, chicken or ham

3 1/2

cups Progresso® chicken broth (frfom 32 oz carton)

1

jar (4.5 oz) Green Giant® sliced mushrooms, drained

2

tablespoons instant chopped onion

1

package (6 ounces) original-flavor long-grain and wild rice mix

2

cups original soy milk or fat-free (skim) milk

1/4

cup slivered almonds, toasted*

• 1 Melt butter in 5-quart Dutch oven over medium heat. Stir in oil and flour with wire whisk until well blended. Stir in water, turkey, water, broth, mushrooms, onion, rice and rice seasoning packet.
• 2 Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
• 3 Stir in soy milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.