Our family loves this soup on a cold winter night. If you want a less rich soup with fewer calories, substitute milk for the half-and-half. —Barbara Schmid, Cavalier, North Dakota
- 1 cup uncooked wild rice
- 7 cups chicken broth, divided
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 4 cups cubed cooked turkey
- 2 cups half-and-half cream
- In a large saucepan, bring rice and 3 cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
- In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil). Yield: 8 servings (2-3/4 quarts).
Originally published as Wild Rice Turkey Soup in Country Extra November 2007, p51
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