Turkey and Wild Rice Soup

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 carrots, sliced
• 1 celery stalk, chopped
• Kosher salt
• Freshly ground black pepper
• 3 pounds boneless skinless turkey thighs, sliced
• 8 cups turkey or chicken stock
• 1/2 cup wild rice
• 2 tablespoons flat-leaf parsley

1. In a large heavy pot, heat the butter over medium heat until hot, stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes.
2. Stir in the turkey, stock, and rice, then bring to a gentle boil.
3. Cook the soup, stirring occasionally, until the turkey is cooked through and the rice is tender and opened, about 40 minutes.
4. Season the soup with salt and pepper to taste and serve topped with the parsley.

unsalted butter, onion, carrots, celery stalk, kosher salt, freshly ground black pepper, turkey thighs, turkey, wild rice, flatleaf parsley

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