Wild Rice and Turkey Soup

I am always looking for ways to turn leftover into gourmet.  When I cook a turkey, leftovers are a given, so I plan a couple of follow-up meals, including this creamy soup. If the base of this soup seems familiar, you are following the same basic steps as when you make cream of chicken (or in this case turkey) soup, with the addition of a few extra ingredients.  You could also make this soup with leftover chicken.

Turkey and Wild Rice Soup

2/3 c. uncooked wild rice

6 tbsp. butter

1 medium onion, minced

1 stalk celery, chopped

2 carrots, chopped

1/3 cup all-purpose flour

4 c. turkey or chicken stock

2 c. chopped cooked turkey

2 tsp. salt

1 tsp. freshly ground black pepper

1/2 tsp. dried sage

1/2 tsp. fresh thyme leaves, chopped

1 tsp. lemon juice

1 c. half-and-half

Cook rice according to package directions.

.Melt the butter in a large heavy pot over medium heat. Add the onion, carrot and celery.  Cook, stirring occasionally, until the  onion becomes translucent and the celery softens. Add the flour, and stir frequently until it becomes a light golden brown. Add the stock one ladel-ful at a time, whisking constantly.  Continue wisking for an additional 2-3 minutes, until the mixture starts to thicken.  Stir in the wild rice, turkey, salt, pepper, sage and thyme. Return to a simmer, and cook 2-3 minutes. Stir in the lemon juice, half-and-half and white wine.; bring the soup almost to a boil (but do not allow to actually come to a boil), and serve hot.