Cream Of Turkey With Wild Rice Soup

• 6 cups chicken broth, divided
• 2 cups sliced fresh mushrooms
• 2 medium onions, chopped
• 2 medium carrots, shredded
• 1/2 cup uncooked wild rice
• 4 garlic cloves, minced
• 6 tablespoons butter, cubed
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups milk
• 2 cups cubed cooked turkey
• 2 to 3 teaspoons Worcestershire sauce
• 1/4 cup minced fresh parsley

1. In a soup kettle, combine 3 cups broth, mushrooms, onions, carrots, rice and garlic; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is tender.
2. In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in milk and the remaining broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add to rice mixture. Add turkey and Worcestershire sauce; heat through. Garnish with parsley.

chicken broth, mushrooms, onions, carrots, wild rice, garlic, butter, allpurpose, salt, pepper, milk, turkey, worcestershire sauce, fresh parsley

Taken from www.tasteofhome.com/recipes/cream-of-turkey-with-wild-rice-soup/ (may not work)