Cream of Turkey and Wild Rice Soup

Ingredients

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

• 12 cups Turkey Broth (homemade, Using Leftover Turkey Carcass, Or Store Bought)
• 1 cup Celery, Coarsley Chopped
• 1 cup Sweet Vidallia Onion, Coarsley Chopped
• 3 Tablespoons Butter
• ¾ cups Flour
• 2 cups Water
• 2 cups Wild Rice
• 1-½ cup Carrots, Cut Into Coins
• 2 cups Chopped Cooked Turkey
• 2 Tablespoons Parsley, Finely Chopped
• 1 teaspoon Salt
• ¼ teaspoons Pepper

Directions

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

1. Put the wild rice and the 2 cups of water in a saucepan, bring to a boil, then cover and simmer over low heat for about 25 minutes until tender. Drain any excess liquid and set the rice aside.

2. Melt the butter in a large pot over medium heat. Add the celery, onion and carrot coins and cook, stirring often, for about 5 minutes until softened.

3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.

4. Slowly whisk in the turkey broth a little at a time so it stays smooth. Bring to a gentle simmer, stirring, and cook for 5 minutes until slightly thickened.

5. Stir in the cooked wild rice, chopped cooked turkey, salt and pepper. Simmer for 10 minutes, stirring occasionally, until the turkey is heated through and the carrots are tender.

6. Stir in the chopped parsley just before serving. Taste and adjust the salt and pepper if needed.