Wild Rice Turkey Soup

• 1 cup uncooked wild rice
• 7 cups chicken broth, divided
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 4 cups cubed cooked turkey
• 2 cups half-and-half cream

1. In a large saucepan, bring rice and 3 cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
2. In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil).

wild rice, chicken broth, mushrooms, onion, celery, butter, allpurpose, salt, ground mustard, poultry seasoning, pepper, turkey, cream

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