Turkey-Wild Rice Tomato Soup

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  • 35|min prep time
  • 35|min total time
  • 9 ingredients
  • 6 servings

1/2
lb. bulk turkey breakfast sausage
3/4
cup uncooked instant white rice
3/4
cup uncooked instant wild rice*
1
(2.4-oz.) pkg. tomato with basil soup mix
1
(14.5-oz.) can no-salt-added stewed tomatoes, undrained
4
cups water
1
cup beef broth
1
tablespoon all-purpose flour
1
(12-oz.) can evaporated skimmed milk

Directions

  1. 1 Heat nonstick Dutch oven or large saucepan over medium-high heat until hot. Add sausage; cook 4 to 5 minutes or until no longer pink. With slotted spoon, remove sausage from Dutch oven; drain on paper towels.
  2. 2 Wipe Dutch oven clean with paper towels. Return sausage to Dutch oven. Stir in all remaining ingredients except flour and milk. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until rice is tender.
  3. 3 Meanwhile, in small bowl, combine flour and milk; blend well. Gradually stir into soup. Increase heat to medium-high; cook, stirring constantly, until bubbly.

Notes

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Nutrition Information

Recipe Step Photos

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