An area turkey grower shared this recipe with me. A rich and smooth soup, it makes great use of two Minnesota resources—turkey and wild rice. Be prepared to serve seconds!
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
In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender. Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally.
