Turkey Wild Rice Soup II Recipe

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.