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Turkey and Wild Rice Soup

6 tablespoons margarine
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced mushrooms
6 tablespoons flour
Salt and pepper to taste
2 (10 3/4 ounces each) cans chicken broth
4 cups milk
2 cups cooked wild rice
2 cups cubed, cooked turkey (try a mixture of dark and white meat)

Melt margarine in a large pan.  Sauté onions, celery, carrots, and mushrooms until tender crisp.  Stir in flour, salt and pepper.  Add chicken broth and milk.  Stir until thickened.  Add wild rice and turkey.  Adjust seasonings.  Simmer until heated through.  Makes 8 servings.