Turkey & Wild Rice Soup

Our family calls this bug soup because the wild rice looks like bugs floating. A family favorite, very hearty.

1 medium onion, chopped
2 ribs celery, diced
2 carrots, diced
½ cup butter or margarine
½ cup flour
4 cups chicken or turkey broth
½ teaspoon salt
¼ teaspoon pepper
2 cups cooked wild rice
2 cups half and half
2 cups diced, cooked turkey (or chicken)
1 teaspoon dried parsley flakes

Sauté onion, celery and carrots in butter until onion is transparent. Reduce heat. Blend in flour and cook until bubbly. Gradually add broth, stirring constantly. Bring to boil, boil for 1 minute. Reduce heat; add wild rice, cream, turkey, parsley, salt and pepper. Simmer 20 minutes. Yield 10-12 servings. About 3 quarts. When I make this I cook extra wild rice because it takes longer to cook than regular rice, then I freeze the extra in two cup portions so that the soup makes up really quick the next few times.