Creamy Turkey And Wild Rice Soup

• 3 cups Celery, Chopped
• 1 whole Large Onion, Chopped
• 1-1/2 cup Carrots, Chopped
• 2 cups Mini Portabella Mushrooms, Sliced
• 3 whole Garlic Cloves, Minced
• 3 Tablespoons Olive Oil
• 1 cup Dry White Wine
• 1 cup Flour
• 12 ounces, weight Uncooked Wild Rice
• 6 cups Chicken Or Turkey Stock
• 3 cups Cooked Diced Chicken Or Turkey
• 2 cups Heavy Cream
• 1 pinch Kosher Salt To Taste
• 1 pinch Cracked Black Pepper, To Taste

1. Heat olive oil in a 8-quart or larger stockpot over medium-high heat. Add celery, onion and carrots and saute for 10 minutes until onions are translucent, stirring in the mushroom slices at 5 minutes into the cooking time. Add garlic and stir into the other vegetables. Stir in white wine. Sprinkle flour over the vegetables and stir in. Cook for 3 minutes, constantly stirring. Add in wild rice and stock. Cover the stockpot and cook for 45 minutes over medium-low heat until wild rice hulls split open.
2. When rice is tender, remove cover and stir in turkey or chicken meat. Continue cooking for 5 minutes to heat the meat pieces thoroughly. Stir in cream, season to taste and allow to simmer over low heat for 10 minutes. Serve immediately or store in airtight containers in the fridge for up to 3 days, or in the freezer for up to 3 months.

celery, onion, carrots, portabella mushrooms, garlic, olive oil, white wine, flour, rice, chicken, chicken, heavy cream, kosher salt, black pepper

Taken from tastykitchen.com/recipes/soups/creamy-turkey-and-wild-rice-soup/ (may not work)