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| soup - chicken broth: 4 cups (canned, condensed) |
| water: 2 cups |
| wild rice: 1/2 cup (or 4 oz. - uncooked) |
| green onions - spring or scallion (chopped): 1/2 cup |
| margarine (oleo): 1/2 cup (or butter) |
| all-purpose flour (unsifted): 3/4 cup |
| salt: 1/2 tsp |
| poultry seasoning: 1/4 tsp |
| black pepper: 1/8 tsp |
| half and half cream: 2 cups (or whole milk) |
| turkey breasts (chopped): 1 1/2 cups (white and/or dark meat, cubed and cooked) |
| bacon: 8 strips (crisply cooked, crumbled) |
| sherry (wine): 3 Tbl (optional) |
| canned pimento: 1 Tbl (chopped - optional) |
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Credit: Pillsbury Hearty Soups & Breads Cookbook, 1985
In large saucepan, combine chicken broth and water. Add wild rice and onions. Bring to a boil. Reduce heat; cover and simmer 40 minutes or until rice is tender.
Lightly spoon flour into measuring cup; level off. In medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly. Slowly add half-and-half mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently; do not boil.
Garnish each serving with additional green onion and bacon if desired.
8 (1 ½ cup) servings.
