Turkey Wild Rice Soup

• 2 (10 3/4-oz) cans condensed chicken broth OR 6-cups chicken broth/stock and omit water
• 2 cups water (omit if using chicken stock)
• 1/2 cup uncooked wild rice, rinsed
• 1/2 cup finely chopped green onions
• 1/2 cup butter
• 3/4 cup flour
• 1/2 tsp salt
• 1/4 tsp poultry seasoning
• 1/8 tsp pepper
• 2 cups half-and-half (I use fat free half-and-half)
• 1 1/2 cups cubed, cooked, turkey or chicken
• 8 slices bacon, crisply cooked, crumbled
• 1 tbs. chopped pimento
• 2 to 3 Tbs. dry sherry, if desired

DIRECTIONS:

In large saucepan, combine chicken broth and water. Add wild rice and green onions; cover. Bring to a boil. Reduce heat; cover simmer 35-40 minutes or until rice is tender.

Lightly spoon flour into measuring cup; level off. In medium saucepan, melt butter: stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly; until smooth and bubbly.

Gradually stir in half-and-half; cook until slightly thickened; stirring constantly.

Slowly add half-and-half mixture into rice mixture; stirring constantly.

Add cubed turkey, bacon, pimento and sherry.

Heat gently, stirring frequently; do not boil. Garnish each serving with additional green onion and bacon.

NOTE:  You can tell this is an old recipe because I don’t think Campbell’s makes cans of condensed chicken broth any more.

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