Creamy Turkey, Wild Rice and Mushroom Soup

Creamy Turkey, Wild Rice and Mushroom Soup
Serve 4

1 teaspoon olive oil
1/2 medium onion, diced
1 clove garlic, smashed and minced
8 ounces fresh mushrooms, sliced
1/4 cup shredded carrot
Seasoning (your preference--I used Penzey's Sunny Paris.)
1 cup reduced sodium chicken stock (I used homemade, no salt added chicken stock)
1/2 cup white wine
8 ounces shredded cooked turkey (or chicken)
1/4 cup butter
1/4 cup flour
1 cup milk
Salt and pepper to taste

1. Heat a 10" non-stick skillet over med-high heat. Add olive oil.
2. Sautee onions until beginning to soften and turn translucent.
3. Add mushrooms. Let them cook, undisturbed for 2 minutes, then stir together.
4. Add garlic and carrot.
5. While the mushrooms are cooking, melted the butter in a small saucepan. Add flour to form a roux.
6. Add milk, and stir over medium heat until it begins to bubble. Remove from heat.
7. Add shredded turkey to mushrooms.
8. Add stock and wine. Bring to a boil.
9. Stir in the roux. Adjust seasoning with salt and pepper. As it cooks it will thicken.

Nutritional data:
Calories:       222
Fat:                7.7g
Sat fat:           4.3g
Chol:              46mg
Sodium:         54mg
Carbs:         16.5g
Fiber:            1.5g
Protein:      16.4g