Turkey and Wild Rice Soup

Ingredients:
1 tablespoon butter
8 ounces sliced mushrooms
8 ounces diced onion
4 ounces sliced celery
1 lb. Jennie-O pure ground turkey
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 ½ cups cooked wild rice
2 cups cold water
Directions:

Heat the butter in a large soup pot and add the mushrooms and onions. Cook over
medium heat until lightly color. Add the turkey and seasonings then cook while
breaking it up into pieces until it is cooked through. Add the ROASTED
TURKEY STOCK and stir well to dissolve. Add 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 5 minutes.
Remove from the heat and stir in the cold water. Chill and package.

This recipe produces approximately 6 - 12 ounce portions.