In a soup kettle over medium heat saute the onion, celery and carrot in the butter until the onion is transparent. Reduce the heat. Blend in the flour, cook and stir for 2 minutes (the mixture will be VERY thick). Gradually add the broth, stirring constantly. Bring to a boil and cook 1 minute. Reduce the heat and add the remaining ingredients. Simmer about 20 minutes or until all vegetables are tender.
For the cream you can add as little or as much as you like. Also, after the soup sets up a day it tends to thicken so I usually add either more broth or cream to thin it out.
FYI...This soup freezes very well.
0 Out of 5 from
You can add this Turkey Wild Rice Soup recipe to your own private DesktopCookbook.