Crock Pot Turkey and Wild Rice Soup
8-10 cups turkey or chicken stock, divided
8 oz. uncooked wild rice
1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, diced
2 carrots, diced
1/2 teaspoon pepper
2 tablespoons chicken soup base (I like Better Than Bouillon)
4 tablespoons butter
1/2 cup all-purpose flour
2 cups half-and-half or cream
2 cups diced cooked turkey
1/4 cup fresh parsley, chopped (or one tablespoon dried parsley flakes)
salt and pepper to taste
Add eight cups of stock and the uncooked wild rice to a crock pot set to high. In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base.
Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.
In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour, and cook for a minute or two.
Gradually add the half-and-half or cream, whisking constantly. You may wish to thin this mixture out with an additional cup of stock at this point. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine.
Add the turkey and the parsley (and perhaps another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through.
Taste to correct seasonings before serving.