Turkey & Wild Rice Soup

Have you found ways to use up your Thanksgiving Turkey yet?  I had about 2 cups in my fridge, so I decided to make some Turkey & Wild Rice Soup tonight.  Avery proclaimed it to be the BEST SOUP EVAH.    {She has a cute accent!}  We all thought it was really flavorful and good. The original recipe for this soup, can be found in the December/January 2013 Taste of Home Magazine, page 85. 

{click title for easy printable}

Ingredients

• ¼ cups Butter
• 1-½ cup Finely Chopped Carrots
• 2 stalks Celery Finely Chopped
• 1 whole Medium Onion, Chopped
• ½ cups Flour
• 4 cups Chicken Broth
• 3 cups Cooked Wild Rice {1 Box Uncle Bens Is Perfect}
• 2 cups Half-and-half
• 2 cups Cubed Turkey
• 1 teaspoon Dried Parsley
• Salt And Pepper, to taste

Cook Wild Rice according to package directions. In a large pot on the stove, melt butter, then add carrots, celery, and onion. Cook until tender, then stir in flour. Whisk in broth, and bring to a boil. Stir until nice and thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering until serving time to allow flavors to meld.

~T