Cream of Turkey and Wild Rice Soup

Fall and Hunting are in the air and that always sets my taste buds towards soup. Since Lake of the Woods is Wild Rice country, I thought I’d add another great recipe from Taste of Home. Be sure to try it and also support the wild rice industry. MLG

Ingredients

1/2 cup butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.
Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

3. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally