Turkey Wild Rice Soup

By Nana_CAM

Ingredients

• 3 (10 3/4 oz) cans chicken broth
• 2 cups water
• 3/4 cup wild rice
• 1 chopped onions (or one large onion, chopped)
• 1 cup diced celery
• 1 cup diced carrots
• 1/2 cup slivered almonds
• Fresh chopped parsley (I use lots, like 1/4 cup or more)
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups half-and-half (fat free works well)
• 2 cups or more cubed, cook turkey (or chicken)
• 4 slices crisply cooked bacon, crushed
• 1 Tablespoon chopped pimento (Optional)
• 2 to 3 Tablespoons dry sherry (Optional)

Preparation

Step 1

In large saucepan, combine broth and water. Add wild rice, onion, carrots, celery; simmer about 40 minutes or until rice is tender.

Lightly spoon flour into measuring cup; level off. In medium saucepan, melt butter (or margarine); stir in salt, pepper, poultry seasoning, garlic powder. Cook over low heat, stirring constantly. Slowly add half-and-half; cook 2 minutes until mixture thickens slightly, stirring constantly. Slowly add half-and-half mixture to rice mixture, mix well. Add remaining ingredients and heat thoroughly.

Garnish with additional bacon or parsley, if desired.