1/4 c. butter
1 lg. onion, diced
2 carrots, finely diced
2 celery stalks, finely diced
2 c. diced cooked turkey
1/4 c. all-purpose flour
8 c. chicken broth
4 c. cooked wild rice
2 c. Half and Half

Cook onions, carrots, celery and turkey in butter for 3 minutes. Stir in flour, a little at a time. Gradually add broth, bring to a boil. Simmer partially covered 10 minutes until vegetables are tender.

Stir in rice, half teaspoon salt and 1/4 teaspoon pepper. Add Half and Half over low heat. Heat through. 14 servings.