Cream Of Turkey and Wild Rice Soup

I recently discovered this recipe. It's a wonderful way to use up the leftover holiday turkey. It's a welcome, delicious change from the standard, traditional turkey vegetable soup.

Make sure you use wild rice (all black grains) , not just a blend, and definitely don't use regular rice. The wild rice adds a necessary flavor to this soup.

2 q. chicken broth
1 cup each, sliced carrots, celery, leeks
1/2 cup wild rice
1 tsp dried thyme
2 tbs marg. or butter
4 tbs all purpose flour
1 1/3 cup half & half
2 cups chopped turkey
4 tbs dry sherry
A pinch of saffron

In saucepan, mix broth, carrots, celery, uncooked rice, leeks and thyme. Bring to boiling, reduce heat. Cover, simmer 50 minutes or until rice is tender.

Meanwhile, melt margarine or butter in a separate saucepan. Slowly stir in flour, then stir in the 1/2 & 1/2. Cook and stir until bubbly, then continue for 1 more minute. Slowly add this mixture into the soup, stirring constantly. Stir in turkey, and sherry, heat through. Turn off the heat, add a pinch of saffron and stir. Cover, and let sit for 30 minutes (to let the flavors blend). Serve. Enjoy. Receive rave reviews and praise!