Soup Sunday

This Sunday, after church, is a soup sunday. A buffet of delicious soups will be waiting for us after the service.  I have made soup for this before, but I am very excited about the one I am making for Sunday.  I am taking a turkey and wild rice soup, made with the turkey stock I froze at Christmas.

Ingredients:

• 1/2 cup butter, cubed
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 medium onion, chopped
• 1/2 cup all-purpose flour
• 4 cups chicken or turkey broth
• 2 cups cooked wild rice
• 2 cups cubed cooked turkey
• 2 cups half-and-half cream
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

• In a Dutch oven, heat butter over medium-high heat. 
• Add the carrots, celery and onion; cook and stir until tender.
• Stir in flour until blended; cook until bubbly. 
• Gradually whisk in broth. 
• Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. 
• Stir in the remaining ingredients; return to a boil. 
• Reduce heat; simmer for 20 minutes, stirring occasionally.