Recipes by Soma Sengupta- Creamy Turkey Wild Rice Soup!

• 4 tablespoons butter
• 1 medium onion, diced
• 10 ounces sliced white mushrooms (optional)
• 1 garlic clove, minced
• 2 large carrots, large diced
• 2 stalks celery, sliced
• 2 cups shredded roasted turkey (white and dark meat)
• 8 cups turkey broth
• 8 cups turkey broth
• 1 cup wild rice
• 1 cup heavy cream (if you want to cut the fat, you can substitute light cream or half & half)
• salt & freshly ground black pepper, to taste
• 1 bunch green onion, stems sliced (optional)

1. Melt the butter in a large soup pot or Dutch oven over medium-high heat.
2. Add the onion and saute until fragrant and translucent, about 5 minutes.
3. Add the optional mushrooms and saute until most of the liquid is released and evaporated.
4. Add the garlic & stir to warm, for about a minute.
5. Add in the carrots and celery and saute until the celery is softened, about 5 minutes.
6. Add in the turkey and turkey broth.
7. Bring to a boil, add in the rice, bring back to a boil, reduce heat and simmer, stirring occasionally, until the rice is soft, at least 30 minutes.
8. Add the cream and simmer until the soup is slightly thickened, about 20 minutes.
9. Season to taste with salt and freshly ground pepper and garnish with the optional green onions.

butter, onion, white mushrooms, garlic, carrots, stalks celery, turkey, turkey broth, turkey broth, wild rice, heavy cream, salt, green onion

Taken from www.food.com/recipe/recipes-by-soma-sengupta-creamy-turkey-wild-rice-soup-525595 (may not work)