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. unsifted all purpose flour
8 c. chicken broth
4 c. cooked wild rice (1 1/2 c. uncooked)
2 c. half and half

1. In large saucepan over medium high heat melt butter, add onion, carrots, celery and turkey. Saute 3 minutes or until vegetables have just softened. Stir in flour a little at a time until blended. Cook 1 minute.

2. Gradually add broth, stirring until blended. Bring to boiling, simmer partially covered 10 minutes until vegetables are tender.

3. Stir in rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add half and half over low heat; heat mixture until hot, but not boiling. Makes 14 servings.