Easy to make creamy soup featuring cooked turkey, wild rice and a variety of vegetables.

Wild Rice and Turkey Soup

1 tablespoon vegetable oil
1 cup finely chopped carrots
1 cup finely chopped onions
1/2 cup finely chopped celery
2 cloves garlic, minced
2 cups chopped leftover cooked Butterball® Turkey
2 cups cooked wild rice
2 (14.5-ounce) cans chicken broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups whipping cream
2 tablespoons dry sherry

1. Heat oil in large saucepan on medium-high heat. Add carrots, onions, celery and garlic. Cook and stir 5 minutes, or until vegetables are tender.
2. Stir in turkey, rice, broth, salt and pepper. Cook 10 minutes, stirring occasionally.
3. Add cream and sherry. Cook until heated through, stirring occasionally.
4. Ladle soup into serving bowls.

Makes 8 servings.

Tip: Sprinkle with chopped fresh parsley, if desired.

Recipe and photograph provided courtesy of Butterball, LLC.