This creamy, comforting soup really chases away the chills on cold fall or winter nights. Turn to this recipe when you need to use up leftover turkey from a holiday meal.
In a soup kettle, combine 3 cups broth, mushrooms, onions, carrots, rice and garlic; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is tender.
In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in milk and the remaining broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add to rice mixture. Add turkey and Worcestershire sauce; heat through. Garnish with parsley.
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