Cream of Turkey, Mushroom and Wild Rice Soup

Ingredients:
1 tablespoon butter
8 ounces sliced mushrooms
8 ounces diced onion
4 ounces sliced celery
1 pound mesquite smoked turkey breast, diced
1/4 teaspoon salt
1/4 teaspoon restaurant grind black pepper
2 tablespoons FIVE STAR ROASTED TURKEY STOCK
4 cups whole milk, divided
2 ounces (by weight) FIVE STAR CREAM SAUCE PREP
1 1/2 cups cooked wild rice
2 cups water

Directions:
Heat the butter in a large soup pot and add the mushrooms, onions and celery.
Cook over medium high heat until lightly colored. Add the water and ROASTED
TURKEY STOCK and stir well to dissolve. Add the turkey breast and three cups
of the milk to the pot and bring to a simmer. Make a slurry of the remaining cup
of milk and the CREAM SAUCE PREP, stir that into the simmering milk and
then return it to a boil while stirring. Stir in the cooked wild rice then simmer
for 10 minutes and serve.