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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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! —Terri Holmgren, Swanville, Minnesota Ingredients:
1/2 cup butter, cubed |
2 carrots, finely chopped |
2 celery ribs, finely chopped |
1 medium onion, chopped |
1/2 cup king arthur unbleached 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:
1. In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender.
2. 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. Yield: 12 servings (about 3 quarts).
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