Ingredients
1/2 cup butter, cubed2 carrots, finely chopped2 celery ribs, finely chopped1 medium onion, chopped1/2 cup all-purpose flour4 cups chicken or turkey broth2 cups cooked wild rice2 cups cubed cooked turkey2 cups half-and-half cream1 teaspoon dried parsley flakes1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.
Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
