Turkey and Wild Rice Soup

Melt the margarine in a large pot over medium heat, then add the diced carrot, onion, celery, mushrooms, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste and create a roux base.

Gradually add the three cans of reduced-sodium chicken broth to the pot, stirring well to avoid lumps and incorporate the flour mixture completely.

Add the dried thyme and bay leaf to the pot, then bring the mixture to a boil over medium-high heat.

Stir in the uncooked wild and long-grain rice and chopped roasted turkey breast. Reduce heat to low, cover partially, and simmer for 30-35 minutes until the rice is tender and cooked through.

Remove from heat and discard the bay leaf, then stir in the evaporated fat-free milk until fully incorporated.

Season the soup with salt (if using) and ground black pepper to taste, adjusting seasoning as needed. Ladle into bowls and serve hot.