4 tablespoons butter
4 tablespoons flour
1 onion, chopped
1 tablespoon garlic, minced
8 cups can chicken broth
1/2 cup celery, finely diced
1 cup carrots, sliced
2 cups wild rice, uncooked
1 quart heavy cream
salt & pepper
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute.
Into the roux add in the carrots, celery, turkey, rice and broth bring soup to a boil. Once it boils add the heavy cream and bring up to a simmer. Simmer covered for 45 minutes or until rice is done.
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute.
Into the roux add in the carrots, celery, turkey, rice and broth bring soup to a boil. Once it boils add the heavy cream and bring up to a simmer. Simmer covered for 45 minutes or until rice is done.
Season with salt & pepper to taste and serve.
*both turkey legs and wings was a perfect amount of turkey
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