Leftover Turkey, Mushroom, and Rice Soup

In honor of Turkey Day and for all the smokers that are going cold turkey for the Great American Smoke Out we have a souper recipe this month! It's low in calories, comforting on cold November nights, and great for using up that leftover turkey. This easy soup recipe hits the spot after all the heavy duty feasting on Thanksgiving.Ingredients:2 tablespoons olive oil1 large onion, chopped1 stalks celery, chopped2 medium carrots, peeled & chopped2 cups cooked 'leftover' turkey, cubed1 pound fresh mushrooms, cleaned & sliced1 teaspoon dried or 1 tablespoon fresh thyme8 cups reduced sodium chicken broth, divided1 cup quick cooking brown or wild rice1 cup skim milk1/3 cup fresh parsley, chopped2 tablespoons reduced sodium soy sauceSalt & pepper to tastePreparation:In a large saucepan heat olive oil for a few minutes. Add onion, celery & carrots; saute for 5 minutesAdd turkey, sliced mushrooms & thyme; heat another 5 minutesAdd 2 cups of chicken broth, bring to boilAdd rice and reduce heat. Cover; simmer for 10-12 minutesAdd remaining broth, milk, parsley, soy sauce, salt & pepper. Stir to combine. Simmer uncovered for 20-30 minutes.Makes 8 (one cup) servingsNutrition Information per serving: 262 calories, 20 grams protein, 30 grams carbohydrate, 7 grams fat, 27 mg cholesterol, 5 grams fiber, 289 mg sodium