Creamy Turkey, Wild Rice and Vegetable Soup Recipe

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup finely minced onion
• 1 teaspoon fresh, chopped
• 1 teaspoon fresh, chopped
• 4 cups turkey broth/stock ( chicken works if you don’t have turkey broth)
• 1/2 cup brown rice (wild rice varieties are the best!)
• Salt if needed
• Pinch of black pepper

for cream

• 1 cup half and half
• 1/3 cup all-purpose flour
• or use 1 can of condensed cream soup (mushroom)
• 3 to 4 cups cooked, chopped leftover turkey

Instructions

1. In a large saucepan or stock pot that will hold up to 8 cups, heat the butter until hot over medium heat.
2. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender (takes about 4-5 minutes)
3. Add the broth, rice. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. Wild rice takes about 30 minutes.
4. Whisk together or blend the half and half and flour until smooth and there are no lumps in separate bowl. You can also ‘cheat’ and use a can of condensed cream soup like mushroom. Stir the flour mixture into the soup (or condensed cream soup) whisking quickly, and simmer.
5. The mix should start thickening as you stir. If too thick add a little more half and half.
6. Stir in the cooked turkey and heat through.
7. Season to taste with additional salt and pepper, if needed.