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Turkey and Wild Rice Soup
Karen Wiesner
Ingredients
3 cans (10 ounces each) condensed chicken broth
2 cups water
2 boxes Rice-a-Roni Long Grain and Wild Rice with Herbs (Original)
1/2 cup margarine
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups half-and-half
1 1/2 cups cooked turkey meat
8 slices bacon, optional
1 tablespoon pimento, optional
2 to 3 tablespoons dry sherry
Directions
In Dutch oven, combine the chicken broth and water. Add the rice and seasoning packets and bring to a boil. Reduce heat and cook until rice is tender, about 25 to 30 minutes.
In another saucepan, melt the margarine; stir in flour, salt, poultry seasoning and pepper. Cook one minute, stirring constantly, until smooth and bubbly. Gradually stir in half-n-half and cook until slightly thickened. Slowly add the half-and-half mixture to the rice mixture, stirring constantly. Add the remaining ingredients. Heat gently. Do not boil.