Leftover Turkey and Wild Rice Soup

Designed with the busy mom in mind

by Karen Wiesner

Karen found the basis for this recipe in an old cookbook. It called for a lengthy process to create the soup - but how many busy parents have time for that? She cut out most of the work with some wonderful alterations. She says, "The end result is a soup so rich, your family will truly believe you're Superwoman!"

Ingredients
3 (10-3/4 oz) cans condensed chicken broth
2 cups water
2 boxes Rice-a-Roni Long Grain and Wild Rice with Herbs (Original)
1/2 cup margarine or butter
3/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning
1/8 tsp pepper
2 cups half-and-half
1-1/2 cups cubed, cooked turkey

optional:
8 slices bacon, crisply cooked and crumbled
1 tsp chopped pimiento
2 to 3 T dry sherry

Directions
In Dutch oven, combine chicken broth and water. Add rice and seasonings packets. Bring to a boil. Reduce heat. Cook until rice is tender, about 25-35 minutes.

In saucepan, melt margarine; 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. (Note: if your roux heats too quickly and the flour isn't incorporating nicely, reduce heat slightly and start adding the half-and-half slowly, alternating with the flour until it becomes smooth.)

Slowly add half-and-half mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently. Do not boil.

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