Creamy Leftover Turkey, Veggies and Wild Rice Soup

• 1 tablespoon olive oil plus 1/2 teaspoon
• 2 1/4 cups mushrooms sliced, about 4 ounces
• 1 cup celery sliced
• 1 cup carrots diced
• 13 cup shallots chopped
• 13 cup flour, all-purpose
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste
• 4 1/4 cups chicken broth, low salt or vegetable broth
• 1 cup wild rice instant, quick-cooking or cooked regular wild rice
• 12 ounces turkey cooked and shredded (about 3 cups), from leftover, or chicken
• 23 cup sour cream, light
• 3 tablespoons parsley leaves freshly chopped

1. Add oil in a large saucepan over medium heat.
2. Stir in mushrooms, celery, carrots and shallots and cook, until softened, 4 to 6 minutes.
3. Stir in flour, salt and pepper and cook, for 2 to 4 minutes.
4. Add broth and bring to a boil, scraping up any browned bits.
5. Stir in wild rice and reduce heat to a simmer.
6. Cover and cook until the rice is tender, about 6 minutes.
7. Add turkey, sour cream and parsley, stir well, and cook until heated through, 2 to 4 minutes..

olive oil, mushrooms, celery, carrots, shallots, flour, salt, black pepper, chicken broth, wild rice, turkey, sour cream, parsley

Taken from recipeland.com/recipe/v/creamy-leftover-turkey-veggies--51413 (may not work)