Recipe for Turkey Wild Rice Soup
2 tsp margarine
1 C finely diced carrots
1 C finely diced onion
1/2 cup finely diced celery
1 C sliced mushrooms
1 garlic clove minced
2 T flour
3 14.5 ounce cans chicken broth
1/2 tsp dried thyme
1 bay leaf
2 cups cooked turkey breast or chicken (I'm using chicken today)
1 C uncooked wild and long grain rice (I use Uncle Ben's with out the seasoning packet)
1/2 C evaporated milk
1/4 tsp. salt
1/4 tsp. black pepper
Saute’ veggies (except garlic) in the 2 TBLS butter (or margarine) When veggies are starting to brown add garlic and saute’ one more minute.
Add flour stirring constantly and cook for 1 minute. Add chicken broth and stir. Add thyme, bay leaf, turkey and rice. Bring to a boil.
Reduce heat to a simmer; cover and cook for 25 minutes. Add evaporated milk; bring to a boil for 1 minute. Add salt and pepper and remove bay leaf.
I am serving the with crescent rolls. ENJOY!