Turkey and Wild Rice Soup

If you still have some leftover turkey and are tired of eating turkey sandwiches... here's a delicious recipe to try! (You can also sub chicken for the turkey!)

• 1 c. grated carrots
• 1 c. sliced mushrooms
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1 T. butter
• 1/2 c. flour
• 2 cans chicken broth (14 oz.)--I used a big box of broth (32 oz.)
• 1 c. evaporated milk
• 1 1/2 c. cooked wild rice*
• 1 c. diced cooked turkey
• 1/4 c. slivered almonds (opt.)

1. Grate carrots, slice mushrooms, chop celery & onion--melt butter and saute veggies for 3-4 minutes.

2. Stir in flour. Gradually add broth and milk whisking until blended. Bring to a boil. Stir in cooked rice and turkey. Reduce heat, simmer for 5 minutes.

3. Saute the almonds (3-5 minutes, no butter) until brown, stirring frequently. Cool slightly and stir into soup just before serving.

*I used Bird's Eye "Steamers" brown & wild rice w/ veggies (purchased 2/$1 with a coupon!). The bag measures 1 1/2 c. and I dumped it right in the soup from the freezer.

Recipe from Pampered Chef, soups & stews