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Turkey Soup
Nb persons: 0
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| 1box | wild rice, (6oz) |
| 1T | canola oil |
| 2 cloves | minced garlic |
| 1 lg. | onion-chopped |
| 1 lg. | Carrot-chopped |
| 1 lg. | Celery-chopped |
| 1 c. | Mushroom-sliced |
| 1/4 c. | Flour |
| 1/2 tsp. | Tarragon |
| 1/2 tsp. | Thyme |
| 2 cans | chicken stock-15 oz each |
| 2 c. | Water |
| 1 can | evaporated milk-12 oz |
| 3 c. | Leftover turkey |
Prepare rice according to box directions. Set aside. Heat oil in large stock pot. Sauté garlic & onion 3 moon. Add vegetables. Stir fry 5 min. Then add flour & spices. Cook 1 min. Add liquids & bring to boil. Reduce heat & simmer 20 mien. Add rice & turkey
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