2/3 cup uncooked wild rice
2 cups water
6 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/3 cup all-purpose flour
4 cups turkey broth
1/3 cup shredded carrot (I cut my carrots in pieces instead of shredding it; I also used more than 1/3 cup--about 3-4 carrots chopped)
2 cups chopped cooked turkey
1/2 teaspoon kosher salt, or to taste (I used regular salt)
1/2 teaspoon ground black pepper, or to taste
1/4 cup chopped slivered almonds (I did not have any slivered almonds, so I omitted these)
1/2 teaspoon lemon juice (I also did not have lemon juice, so I skipped this, too)
3/4 cup half-and-half cream (I used evaporated milk instead)
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
- Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
- Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.