Ingredients

Instructions

  1. In dutch oven, saute onion, celery and carrots in butter until onion is transparent.
  2. Reduce heat.
  3. Blend in flour and cook until bubbly.
  4. Gradually add chicken broth, stirring constantly.
  5. Bring to a boil; boil for 1 minute.
  6. Reduce heat.
  7. Add wild rice, cream, turkey, parsley, salt & pepper.
  8. Simmer for 20 minutes.