Turkey Wild Rice Soup

• 1 1/4 lb. ground turkey
• 1 c. chopped onion
• 3/4 c. chopped carrots
• 6 c. chicken broth
• 1/2 c. uncooked wild rice, rinsed
• 3/4 c. sliced mushrooms
• 1/2 tsp. poultry seasoning
• 1/2 tsp. dried thyme leaves
• 1/8 tsp. pepper
• 1/2 c. flour
• 2 c. evaporated skim milk
• 2 oz. diced pimento, drained

1. Crumble ground turkey into 6-quart pot or Dutch oven; stir in onions and carrots.
2. Cook over medium-high heat for 3 to 5 minutes or until turkey is lightly browned.
3. Stir in chicken broth, rice, poultry seasoning, thyme and pepper.
4. Bring to a boil; reduce heat.
5. Cover and simmer 45 to 55 minutes or until rice is tender. Place flour in small bowl; gradually add milk, blending until smooth.
6. Stir flour mixture into soup.
7. Cook and stir over medium heat until soup bubbles and thickens slightly.
8. Stir in pimento.

ground turkey, onion, carrots, chicken broth, wild rice, mushrooms, poultry seasoning, thyme, pepper, flour, milk, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805193 (may not work)