Turkey & Wild Rice Soup

Thanksgiving is over and Christmas is just around the corner....granted it doesn't look or feel it here in Tucson especially with the temps in the high 70's but we are still getting into the spirit. Tree is up, decorations are out, Little John (our elf) has appeared and cookie baking will start soon (even if I have to turn the A/C on to cool down the house afterwards!!

So until I decide what to do about the hot temps and the urge to bake cookies I will work on using up all our Thanksgiving leftovers. And how doesn't think that making soup is not an easy way to use up leftovers. I don't know about you but I love eating soup?! It is such a comfort food for me, the smells of coking a soup from scratch...yummm.

If only we had some smell-a-vision!!

Turkey & Wild Rice Soup

2 quarts of chicken broth (I used 4 cans)
1/2-1 lb fresh mushrooms, roughly sliced
1 cup chopped celery
1 cup chopped carrots
1/2 onion, chopped
1 tsp chicken bouillon granules
1 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter
1/4 cup flour
2-3 cups cooked wild rice or brown rice ( I use one box of Wild Rice Mix that comes with the seasoning packets...cook as directed minus adding the seasoning)
2-3 cups chopped cooked turkey (or you can use chicken)

Directions:

In a large sauce pan combine broth, veggies, seasoning and bouillon. Bring to a boil; reduce heat and simmer for 30 mins. In a dutch oven or stockpot melt butter, stir in flour while stirring constantly. Gradually add broth into the flour mixture while whisking (I add about 1 cup of broth). Bring to a boil...continue whisking, carefully pour the remaining soup mixture, stir in rice and turkey. Bring back to a boil just long enough to heat the rice and turkey.

**I like adding a bit of fresh cracked pepper before eating**