500 ml turkey, cooked & chopped 2 cup
1 L turkey or chicken broth 4 cup
10 ml canola oil 2 tsp
250 ml carrot, chopped 1 cup
250 ml onion, chopped 1 cup
250 ml fresh mushrooms, chopped 1 cup
5 ml fresh rosemary, chopped 1 tsp
pepper to taste
3 garlic cloves, minced
1 L water 4 cup
250 ml uncooked wild rice 1 cup
75 ml flour 1/3 cup
125 ml milk 1/2 cup
30 ml dry sherry 2 tbsp
salt to taste
Heat oil in large soup pot over medium-high heat. Add carrot, onion, mushrooms, rosemary, pepper and garlic. Saute 8 minutes or until brown. Stir in broth and water, scraping pot. Stir in turkey and rice. Bring to boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes or until rice is tender.
In a small bowl; combine flour and milk, stirring with a whisk. Add to pot. Cook soup over medium heat until thick, about 8 minutes, stirring frequently. Stir in sherry. Add salt to taste.
Serves: 8