Creamy Wild-Rice Soup With Smoked Turkey

• 2 teaspoons butter
• 1 cup carrot, chopped
• 1 cup onion, chopped
• 1 cup green onion, chopped
• 1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced
• 32 ounces fat-free low-sodium chicken broth
• 1 1/2 cups smoked turkey breast, chopped (~1/2 lb)
• 1 cup wild rice, uncooked (or mixed brown & wild)
• 1/3 cup all-purpose flour
• 2 3/4 2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk
• 2 tablespoons dry sherry
• 1/2 teaspoon salt

1. Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
2. Stir in broth scraping pan to loosen browned bits.
3. Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
4. Combine flour and milk in a small bowl stirring with a whisk.
5. Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
6. Stir in sherry and salt.

butter, carrot, onion, green onion, fresh rosemary, black pepper, garlic, chicken broth, turkey, wild rice, flour, milk, sherry, salt

Taken from www.food.com/recipe/creamy-wild-rice-soup-with-smoked-turkey-55855 (may not work)