MARCH 30TH: TURKEY NECK SOUP

Wild Turkey Soup

½ pound sliced fresh mushrooms

1 c. uncooked wild rice

7 c. chicken broth, divided

1 medium onion, chopped

1 celery rib, chopped

¼ c. butter, cubed

½ tsp. salt

½ c. all purpose flour

½ tsp. ground mustard

½ tsp. poultry seasoning

¼ tsp. pepper

4 c. cubed cooked turkey

2 c. half-and-half cream

In large saucepan, bring rice and 3 c. broth to boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. In Dutch oven, sauté mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in turkey, cream and cooked rice; heat through (DO NOT BOIL). Yield: 8 servings (2 ¾ quarts).

(12 02 11)