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.

INGREDIENTS

• 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

DIRECTIONS

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.