1/2 cup
butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half and half
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half and half
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Almonds
(optional for nut free)
Directions:
In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender. Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally. Sprinkle with almonds. 12 servings.
In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender. Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally. Sprinkle with almonds. 12 servings.
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