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Turkey and Wild Rice Soup

I love soup weather. It is probably my favorite time of the year. The smell of soup cooking and that cup of hot soup and any reason to have sourdough bread.


  • 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


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

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