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

1. In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.
2. 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