I really don't know where this recipe came from, but I have a feeling that it's from the internet somewhere, with my own touches here and there. The combination of textures is wonderful, and goes down easy during the cold winter months!
6 Tbsp. butter
4 Tbsp. flour
3 C. chicken broth
2 C. Half and Half
1 C. shredded turkey or chicken, cooked
1/2 C. celery, thinly sliced
1/2 C. carrots, thinly sliced or grated
1 1/2 C. cooked wild rice (1/2 C. raw)
Salt and Pepper to taste
In medium saucepan, melt butter; whisk in flour and cook over medium heat for two minutes. Whisk in one cup chicken broth, then Half and Half. Bring to a very slow boil and cook a few minutes, stirring constantly. Add the rest of the chicken broth and the remaining ingredients; simmer slowly for 30 minutes, stirring occasionally, until vegetables are tender. Season with salt and pepper.
NOTE: Thin with milk or chicken broth if soup is too thick for you. I have substituted milk (from whole down to skim) for the Half & Half. Turns out fine, but the rich consistency isn't there. You can also add toasted slivered almonds to the pot at the end, or to your own bowl.