Turkey and wild rice soup recipe

This hearty soup is perfect for a cool Autumn day. It is also a great way to use up leftover Thanksgiving turkey. Pair it with a loaf of multi-grain bread for a delicious, healthy dinner. Freeze individual portions for a quick dinner on those hectic nights.

TURKEY AND WILD RICE SOUP 

• 3 cans chicken broth 
• 2 cups water 
• 1/2 cup green onions, finely chopped 
• 1/2 cup uncooked wild rice 
• 1/2 cup butter 
• 8 ounces button mushrooms, sliced 
• 3/4 cup flour 
• 1/2 teaspoon salt 
• 1/4 teaspoon poultry seasoning 
• 1/8 teaspoon ground black pepper 
• 2 cups cream 
• 2 cups cooked turkey 
• 8 slices bacon, cooked and crumbled 
• 2 tablespoons white wine  

Directions 

Combine chicken broth, water, onions and rice in a large pot. Bring to a boil then reduce heat and simmer 30-40 minutes. Melt butter over medium heat and cook mushrooms until they give off their liquid-around 10 minutes. Stir in flour and seasonings. Cook until bubbly and smooth. Add cream and cook until mixture has thickened. Add flour mixture, meats and wine to the broth mixture and stir until well blended. Cook until thoroughly heated.