Turkey and Wild Rice Soup

Extra Virgin Olive Oil, .5 tbsp
Garlic, 2 clove
Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
Carrots, raw, 1 cup, chopped
Wild Rice, .33 cup
Better Than Boullion Chicken, 2 tsp
Heavy Whipping Cream, .33 cup
Turkey, fryer-roasters, leg, meat only, roasted, 2 leg, bone and skin removed
Turkey breast meat and skin (roasted), 0.25 breast, bone removed
Water, tap, 4 cup

Heat olive oil in stock pot. Add diced garlic, celery and carrots, cook until fragrant. Add wild rice, boullion and half of the water. Bring to a boil, then reduce heat and cover. Cook until rice is almost tender. Add diced turkey meat and the remaining water. Cool until turkey is heated through. Turn off heat and add heavy cream. Taste and adjust seasonings as desired.

Serving Size: Makes 5 generous cups

Number of Servings: 5

Recipe submitted by SparkPeople user JANET0116.