Turkey and Wild Rice Soup

Makes 12 servings

A rich and hearty soup with lots of texture and color!

Cook Time

1 hour

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 cup chopped celery

1 cup thinly sliced carrots

8 cups chicken broth

2/3 cup (4 ounces) wild rice

1 cup water

1/3 cup Argo® Corn Starch

1-1/2 teaspoons poultry seasoning

2 cups cooked and chopped turkey (chicken can also be used)

1 can (12 ounces/370 mL) evaporated milk

4 ounces Swiss cheese, sliced OR shredded

1/4 cup sherry (optional)

Directions

Sauté onion, celery and carrots in olive oil in a large pot over medium heat for 3 to 5 minutes or until onions are translucent.

Stir in chicken broth and wild rice; simmer for 45 minutes.

Combine water and corn starch in small bowl; stir until smooth. Pour mixture into soup pot. Continue cooking until soup thickens slightly, about 5 minutes.

Add poultry seasoning, turkey, milk and cheese. Heat an additional 1 to 2 minutes, or until cheese is melted. Stir in sherry, if desired.