Creamy Turkey Wild Rice Soup

4 large (7-1/4" to 8-1/2" long) Carrots, raw
4 stalk, medium (7-1/2" - 8" long) Celery, raw
2 cup, pieces or slices Mushrooms, fresh
1 stick Butter, unsalted

4 cup Swanson Natural Goodness Chicken Broth
1 cup Wild Rice
3 cup Imagine Organic Vegetable Broth
1.5 serving Peas, Birds Eye Baby Sweet Peas (2/3 Cup)
1 cup Light Cream (coffee cream or table cream)
5 cup, chopped or diced Turkey (light meat)
0.5 cup Oat Flour Bobs Red Mill

Cook wild rice in 3 cups vegetable broth for 50 minutes. Saute celery in butter. Add thinly sliced carrots and mushrooms. Cook until soft. Add oat flour and stir to thicken. Cook at least 15-20 minutes to cook roux. Add chicken broth or bone broth. Add chopped cooked turkey, rice and peas. Simmer for 10 minutes. Add splash of cream to each bowl when serving. Serving Size: 24 cups

Number of Servings: 24

Recipe submitted by SparkPeople user JHSPINELLO.