2 cups cooked wild rice (I used Uncle Ben’s Long Grain & Wild Rice)
2 cups half & half cream
2 cups turkey, cooked & cubed
3 tbsp. fresh oregano, finely chopped
½ tsp. ground sea salt
½ tsp. ground cracked peppercorn
Instructions
Melt butter over medium-high heat in a large pot or Dutch oven. Once melted add celery, carrots and onion; stir and cook until tender (approximately 15 minutes).
Add flour, mix until well blended and cook until bubbly.
Gradually whisk in broth, bring to a boil and cook, stirring continuously until it thickens.
Add remaining ingredients, mix and simmer on low for 20-30 minutes.
Serve and enjoy! Yield 6-8 servings.
Notes
* Substitute cooked gnocchi, thick egg noodles, potatoes or even homemade dumplings for rice if desired!
* Don’t have leftover turkey---substitute chunks of chicken instead.
* This soup is thick and creamy---if you prefer a thinner soup increase amount of broth and/or half & half.
Recipe by How to Have it All at https://www.howtohaveitall.net/creamy-turkey-wild-rice-soup-recipe/