Wild Rice and Turkey Chowder

Ingredients

Ingredient	Amount
Unsalted butter	4 Tbsp.
Onion, Spanish	1, small dice
Celery	2 ribs, small dice
Carrots	3, small dice
Button mushrooms	4 oz., sliced
Potatoes	4 oz., small dice
Turkey thighs	cooked, 8 oz., small dice
All purpose flour	3 Tbsp.
Chicken stock	5 C
Wild rice	2.5 C, pre-cooked
Thyme, fresh	1 sprig
Dry sherry	3 Tbsp.
Heavy cream	1 C
Salt and pepper	to taste

 

Method

1. Melt the butter in a large saucepan over medium-high heat. Add onion, celery and carrots; cook stirring until vegetables begin to soften, 4 to 5 minutes. Add mushrooms and cook until they begin to give off some liquid, 2 to 3 minutes.
2. Sprinkle flour over vegetables, stir well to cook 1 minute. Add stock and thyme, cover and heat to a boil. Reduce heat and simmer gently until vegetables are tender, 15 minutes. Add sherry and cook 1 minute. Remove from heat and add cooked turkey, wild rice, cream and season with salt and pepper.