Creamy Wild Rice and Turkey Soup

 Creamy Wild Rice and Turkey Soup

This thick and creamy soup is the perfect solution to leftover turkey.  Served with leftover dinner rolls or homemade biscuits, it is the ultimate comfort food! 

Creamy Wild Rice and Turkey Soup

1/2 cup butter, cubed

1 carrot, diced small

2 celery ribs, chopped small

½ cup onion, chopped

1/2 cup all-purpose flour

3 cups chicken or turkey broth

2 cups cooked wild rice

2 cups cubed cooked turkey

1 cup heavy cream

1 cup half and half (half cream/half whole milk)

1/2 teaspoon salt

1/4 teaspoon pepper

In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.

Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.  

For thinner soup add more broth.

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