Turkey And Wild Rice Soup

• 1/2 cup uncooked wild rice
• 4 cups water
• 1/2 cup butter, cubed
• 8 ounces red potatoes (about 2 medium), chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups half-and-half cream
• 1 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 2 cups cubed cooked turkey or chicken

1. In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes.
2. Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer.
3. Stir in flour until blended; cook and stir 2 minutes. Gradually stir in broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened.
4. Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.

wild rice, water, butter, red potatoes, onion, celery, carrot, garlic, allpurpose, chicken broth, cream, salt, rosemary, chicken

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