Recipes

Put stock or broth in soup pot with turkey and thyme and heat to low simmer. Melt 1/2 Tablespoon butter in small frying pan and saute onion and celery 3-5 minutes. Add to soup pot with water, mushroom base, and soy sauce and simmer 15 minutes.

While soup simmers, saute mushrooms about 5 minutes in 1/2 Tablespoon of butter. Add mushrooms to soup and simmer 15-20 minutes more. In same pan that mushrooms and veggies were cooked in, melt remaining 1 Tablespoon butter. Wisk in flour and cook 2 minutes. One cup at a time, wisk 2 cups of soup liquid into the flour mixture and heat until mixture starts to thicken. Pour thickened mixture back into soup pot and stir to distribute.

Taste for seasoning, add salt and pepper to taste. If mixture seems too thin, cook down for a few minutes. When soup has reached desired thickness, add wild rice and cook 2-3 minutes. Add half and half or cream, stir in and heat thoroughly but do not boil. Serve hot.

Serves 6