Classic Wild Rice Soup with Turkey

Perfect for fall weather, simple to make and a delicious way to use up leftover turkey. For a vegetarian version, substitute seitan for the turkey and vegetable stock for the chicken broth.

1/2 cup Spanish onion, finely chopped

4 tablespoons (1/2 stick) butter

1/4 cup flour

4 cups chicken stock

2 cups cooked wild rice, medium grain

1/2 cup carrots, grated

1 cup cooked turkey, shredded or chopped

1/4 cup almonds, slivered

1/2 teaspoon salt

1 cup milk or half and half

  1. In a large saucepan, melt better over medium heat. Saute onion 5-10 minutes, until soft.
  2. Add flour and stir, then gradually whisk in stock to prevent lumps.
  3. Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
  4. Add milk or half and half and heat through.

Yield: 6 servings