Curried Turkey and Rice Soup

Ingredients

• 3 c Imagine Foods Natural Organic Free Range Chicken Broth
• 2 c water
• 2 carrots, thinly sliced
• 2 ribs celery, thinly sliced
• 1/3 c Arrowhead Mills Long Grain Brown Rice
• 1/3 c wild rice
• 3/4 tsp curry powder
• 1/4 tsp Hain Pure Foods Sea Salt
• 2 Tbsp Hain Pure Foods Safflower Margarine
• 1 lb boneless, skinless turkey breast, cut into 3/4" pieces
• 2 c thinly sliced mushrooms
• 1 c buttermilk

Directions

1. In a large saucepan, combine the broth, water, carrots, and celery. Bring to a boil over high heat. Stir in the brown rice, wild rice, curry powder, and salt. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.
2. Meanwhile, melt margarine in a skillet over medium-high heat. Add the turkey, and cook, stirring frequently, for 5 minutes, or until browned. Remove with a slotted spoon to a bowl. Add the mushrooms to the skillet and cook, stirring, for 5 minutes, or until lightly browned. Remove to the bowl with the turkey.
3. Stir the turkey and mushrooms into the broth mixture. Continue simmering for 15 minutes, or until the rice is tender and the turkey is cooked. Stir in the buttermilk. Cook for 1 minute, or until heated through.