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Cream of Turkey and Wild Rice Soup

Cassie Johnston
  • 75 minutes
  • Serves 6 to 8

INGREDIENTS

2 cups

Turkey (white and/or dark meat), roasted

8 cups

Turkey broth

3

Carrots, large

3

large stalks Celery

3 cloves

Garlic

1/4 cup

Parsley, fresh

1

Yellow onion, medium

1 cup

Wild rice

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Butter

2/3 cup

Half and half