Turkey and Wild Rice Soup
2 1/2 cups left over dark meat turkey
4 1/2 cups canned low-sodium chicken broth,
1/2 cup Chablis or other dry white wine
1/2 cup long-grain rice, uncooked
1/2 cup wild rice, uncooked
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons capers
1 teaspoon dried dillweed
1 bay leaf
1/2 teaspoon coarsely ground pepper
< teaspoon salt
< cup frozen egg substitute, thawed
2 tablespoons lemon juice
Combine turkey, chicken broth, and wine in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until
turkey is tender. Remove turkey from broth, reserving broth. Let
turkey cool slightly. Shred turkey.
Skim fat from broth; add rices, onion, and garlic. Bring to a
boil; cover, reduce heat, and simmer 30 minutes. Add shredded
turkey, capers, and next three ingredients; cover and cook an
additional 20 minutes until wild rice is tender. Combine egg
substitute and lemon juice; add to soup, stirring well.