Ingredients:
6 tbsp. butter
¼ cup diced onion
¼ cup diced celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrots
2 cups chopped leftover roasted turkey
2 cups cooked wild rice
¼ cup chopped slivered almonds
½ tsp. kosher salt, or to taste
½ tsp. ground black pepper, or to taste
½ tsp. lemon juice
¾ cup half-and-half
Instructions:
Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.
Gradually whisk in turkey stock until smooth and no lumps of flour remain.
Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.
Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.
Stir in lemon juice and half-and-half; heat until just below a boil. Serve.