Turkey Wild Rice Soup

1/4 cup butter or margarine
4 celery ribs, chopped
2 carrots, peeled and diced
1 onion, sliced
1 red onion, sliced
1/2 cup chopped green onion
1/2 cup slivered almonds
2 tsp ground black pepper
2 cloves of garlic
2 whole bay leaves
1 tsp crushed dried dill weed
1/2 tsp ground turmeric
4 quarts (16 cups) chicken broth
1 1/2 cup uncooked wild rice (we used the quick cooking product and it turned out fine)
1 Tbsp dried parsley flakes
2 tsp Spike seasoning or herb mix
1 tsp dried thyme leaves
1/2 tsp tarragon leaves
1/8 tsp white pepper
1/2 tsp salt
1/2 cup uncooked long grain rice
4 egg yolks, beaten
4 cups diced cooked turkey

1. Melt butter or margarine in a large skillet over medium-high heat; add celery and saute until tender, about 5 minutes. Add carrots, onion, red onion, green onion and almonds; saute until onions are translucent and fragrant, 5 to 7 minutes. Stir in pepper, garlic, bay leaves, dill weed, and turmeric. Heat thoroughly; set aside.
2. In a large stockpot, bring chicken broth to a boil; adding wild rice, white rice, parsley flakes, Spike, thyme, tarragon, white pepper and salt. Reduce heat, add onion mixture, cover and simmer 30 minutes.
3. Stir 1 cup of the hot soup into egg yolks; return to the soup. Add turkey. Heat thoroughly, but do not boil
4. Discard bay leaves before serving

Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user THERINE.