Turkey and Wild Rice Soup

Prep: 20 min. Cook: 65 min.

Ingredients

• 1/2 cup uncooked wild rice
• 4 cups water
• 1/2 cup butter, cubed
• 8 ounces red potatoes (about 2 medium), chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups half-and-half cream
• 1 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 2 cups cubed cooked turkey or chicken

Directions

1. In a saucepan, combine rice and water; bring to a boil over high heat.
2. Reduce heat; simmer, covered, 30 minutes.
3. Meanwhile, in a Dutch oven, heat butter over medium heat.
4. Add potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender.
5. Add garlic; cook 1 minute longer.
6. Stir in flour until blended; cook and stir 2 minutes.
7. Gradually stir in broth and undrained rice.
8. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened.
9. Add cream, salt and rosemary; return to a boil.
10. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.

Link to recipe