Ingredients

The following ingredients have 8 Servings
  • 1 cup small-diced carrots
  • 1 medium onion (diced)
  • 1/2 cup small-diced celery
  • 3 cloves garlic (minced)
  • 1/4 cup butter
  • 1/4 cup white whole wheat flour
  • 5 cups chicken OR turkey broth
  • 2 cups cooked wild rice
  • 3 cups cooked diced turkey
  • 2 cups kale (roughly chopped)
  • 1 cup half-and-half cream (warmed)
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste

Instruction

  • In a large stockpot over medium-high heat, saute carrots, onion, celery, and garlic in butter until just tender, about 5 minutes. Quickly stir in flour until combined then slowly stir in broth, a little at a time, until mixture is smooth and lump free. Add wild rice and turkey to broth and bring soup to a simmer, stirring occasionally until vegetables are tender, about 10 minutes.
  • Reduce heat to medium-low and add kale, warmed half-and-half, and parsley to soup, gently stirring to combine. Season soup with salt and pepper to taste and let stand 5 minutes to allow the kale to wilt slightly. Serve soup hot!