Creamy Turkey-And-Wild Rice Soup

• 1 tablespoon light butter
• 2 cups chopped celery
• 2 cups chopped onion
• 1 (8-ounce) package mushrooms, quartered
• 1 tablespoon chopped fresh rosemary
• 3 garlic cloves, minced
• 2 cups fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 1/4 cup all-purpose flour
• 3 cups 2% reduced-fat milk
• 2 cups cooked shredded turkey breast
• 1 cup hot cooked wild rice
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Melt butter in a large Dutch oven over medium-high heat. Add celery and onion; saute 5 minutes. Add mushrooms, rosemary, and garlic; saute 5 minutes. Add broth and wine; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl. Gradually add milk, stirring well with a whisk; add to soup. Bring to a boil. Reduce heat, and simmer, uncovered, 8 minutes.
3. Add turkey and remaining ingredients; cook until heated.

light butter, celery, onion, mushrooms, rosemary, garlic, chicken broth, white wine, allpurpose, milk, turkey breast, hot cooked wild rice, parsley, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/creamy-turkey-and-wild-rice-soup (may not work)