Creamy Turkey-And-Wild Rice Soup

Ingredients

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

Equipment

• bowl
• knife
• whisk
• measuring cup
• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium-high heat.
2. Add celery and onion; saut 5 minutes.
3. Add mushrooms, rosemary, and garlic; saut 5 minutes.
4. Add broth and wine; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. 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.
7. Add turkey and remaining ingredients; cook until heated.