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Title: Turkey Wild Rice Soup
Categories: Poultry, Vegetables, Rice, Dairy, Herbs
Yield: 12 servings

1/2 c Butter; in cubes
2 Carrots; fine chopped
2 Celery ribs; fine chopped
1 md Onion; chopped
1/2 c A-P flour
4 c Chicken or turkey broth
2 c Cooked wild rice
2 c Diced, cooked turkey
2 c Half & Half cream
1 ts Dried parsley flakes
1/2 ts Salt
1/4 ts Pepper

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.

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

Terri Holmgren, Swanville, Minnesota

Makes: 12 servings (about 3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)