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Holly Clegg's Wild Rice Soup

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific), by Holly Clegg, (2006, Running Press)

The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific)

Servings:	6
Author Notes:	This hearty and great tasting soup can be the answer to leftover chicken or holiday turkey.
Ingredients:	1/2 cup chopped onion 1/2 cup finely chopped peeled carrots 1/2 cup all-purpose flour 3 cups canned fat-free (or homemade) chicken stock 1 (6-ounce) package long grain and wild rice 1 cup chopped cooked chicken or turkey 3 tablespoons sherry
Instructions:	In a large pot coated with nonstick cooking spray, sauté the onion and carrots over medium heat until tender, about 5 minutes. Stir in the flour. Gradually add the broth and let the mixture come to a boil, stirring constantly. Meanwhile, prepare the rice according to package directions, omitting any oil and salt. Add the cooked rice and cooked chicken and simmer 5 minutes. Add the sherry. If the soup gets too thick, add more chicken broth or water. Boil 1 minute and serve.