Using up some of that leftover Turkey (from Thanksgiving) add 2 cups chicken stock (low sodium), one cup cold water, 1 cup light cream, 1/2 diced onion, one carrot-peeled-shredded, one celery stalk chopped finely, 1 cup wild rice, one teaspoon sage, one teaspoon black pepper, 1-1/2 cups cubed Turkey meat.
In a large soup pot add all ingredients on low heat, cover with a lid and cook 20-22 minutes, stir during cooking time.
Ladle into soup bowls!
It’ll warm you right up!
Hope you enjoy! Easy and economical to make.
cheffie cooks easy 123.