Turkey Wild Rice Soup

• Meat

  • 4 cups Chicken or turkey broth
  • 2 cups Turkey, cooked

• Produce

  • 2 Carrots
  • 2 Celery, ribs
  • 1 Onion, medium
  • 1 tsp Parsley flakes, dried

• Pasta & Grains

  • 2 cups Wild rice, cooked

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter
  • 2 cups Half-and-half cream

Found on tasteofhome.com

Description

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

• 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. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Yield: 12 servings (about 3 quarts). Originally published as Turkey Wild Rice Soup in Taste of Home December/January 1994, p33 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition