Turkey Wild Rice Soup recipe

9 servings

3 (10.5 ounce) cans condensed chicken broth

2 cups water

1/2 cup finely chopped green onions

1/2 cup uncooked wild rice

8 slices bacon

1/2 cup margarine

3/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1/8 teaspoon ground black pepper

2 cups half-and-half cream

1 1/2 cups cooked, diced turkey meat

2 tablespoons dry sherry

In a large pot over medium heat, combine chicken broth, water, green onions and wild rice.

Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp.

Allow to cool and then crumble.

Set aside.

When rice is tender, melt the margarine in a medium saucepan over medium-low heat.

Stir in flour, salt, poultry seasoning and pepper all at once.

Cook, stirring, until smooth and bubbly.

Stir in half-and-half and cook until thickened, 2 minutes.

Stir half-and-half mixture into rice mixture.

Stir in bacon, turkey and sherry.

Heat through and serve.