Turkey Wild Rice Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 1/2 cup finely chopped green onions
• 1/2 cup uncooked wild rice
• 8 slices bacon
• 1/2 cup margarine
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 2 cups half-and-half cream
• 1 1/2 cups cooked, diced turkey meat
• 2 tablespoons dry sherry

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon in a large heavy pot over medium heat until crisp, about 8 minutes. Drain on paper towels, crumble, and set aside. Pour off all but a thin film of fat from the pot.

2. Rinse the wild rice. Combine it with the 2 cups water in a saucepan, cover, and simmer over low heat for about 40 minutes until tender. Drain any excess liquid and set the rice aside.

3. Melt the margarine in the bacon pot over medium heat. Whisk in the flour and cook, stirring, for 2 minutes.

4. Gradually whisk in the chicken broth, salt, poultry seasoning, and black pepper. Simmer, stirring often, for about 5 minutes until slightly thickened.

5. Stir in the cooked wild rice, green onions, and diced turkey. Simmer for about 10 minutes until the turkey is heated through to 165°F (74°C).

6. Reduce heat to low. Stir in the half-and-half and dry sherry and heat gently for about 5 minutes without boiling.

7. Ladle into bowls and top with the crumbled bacon. Serve hot.