This soup is so tasty that I buy turkey during the year just to make it. And after Thanksgiving, it's the perfect way to use up some of your leftovers.
Creamy Turkey & Wild Rice Soup
5 tablespoons butter (1 tablespoon for sauteing, 4 tablespoons for cream sauce)
1/3 cup diced celery (1/4" dice)
1/2 cup diced carrots (1/4" dice)
1 small onion, finely chopped (about 1/2 cup)
4 cups chicken broth (1 32-ounce carton)
1 cup water
3/4 cup wild rice
2 cups diced cooked turkey (about 1 pound)
6 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1 1/4 cups half-and-half
2 tablespoons white wine (optional)
3 slices bacon, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Make the soup: Melt 1 tablespoon of the butter in a large stockpot over medium-high heat. Add the celery, carrots, and onions, sauteing until softened - about 5 minutes. Stir in the chicken broth, water, wild rice, and turkey. Bring to a boil; then lower the heat, cover, and simmer for about 40 minutes, stirring occasionally.
Make the cream sauce: Meanwhile, melt the remaining 4 tablespoons butter in a saucepan over medium heat. Mix the flour and poultry seasoning together in a small bowl and then add to the butter; cook for 1 minute, stirring constantly. Stir in the half-and-half and cook until slightly thickened - about 1 minute. Stir the sauce into the soup. Stir in the white wine, bacon, salt, and pepper. Serve.
You can find this recipe and many more in my cookbook, The Farm Chicks in the Kitchen.