Turkey & Wild Rice Soup

1 medium onion, chopped
2 stalks celery, diced
2 carrots, diced
1/2 C butter
1/2 C flour
4 C chicken broth
2 C cooked wild rice (she uses Uncle Ben's Original Recipe Long Grain & Wild Rice)
2 C half & half
2 C turkey or chicken, cooked & diced (or canned turkey or chicken)
1 tsp parsley flakes
salt & pepper

Melt butter in pot. Add onion, celery & carrots and cook until onion is transparent. Stir in flour until well mixed and bubbly. Add chicken broth and bring to a boil for 1 minute. Add wild rice, half & half, turkey, parsley, and salt & pepper to taste. Simmer for 20 minutes.

*Note: Monica said that her sister (who she got the recipe from) adds the seasoning packet that comes with the rice, but Monica never adds it. Also, she was given a tip for cutting veggies quickly--you can put your veggies in a blender with some water and pulse until chopped to the desired size and then strain the water off of the veggies. Monica said she tried it this way last time and probably pulsed them a little too much because they were in pretty small pieces, but they cooked faster and she really liked it like that.

Submitted by Monica Blackwood, Star 2nd Ward