Creamy Turkey and Rice Soup

Perfect for leftover Thanksgiving turkey!

Ingredients

1 tablespoon olive oil
2 cups sliced mushrooms (optional...I did not use them)
3/4 cup chopped celery (about 2 stalks)
1 cup chopped carrots (3-4 carrots)
1/2 large onion
2-4 cloves of chopped garlic
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 cup quick-cooking or instant wild or brown rice
3 cups shredded cooked turkey or chicken (12 ounces)
1/2 cup sour cream
2 tablespoon chopped fresh parsley (I didn't have any)
Seasonings to taste - garlic powder, onion powder, poultry seasoning, salt, cayenne pepper

Direction

Heat oil in large saucepan over medium heat. Add mushrooms, celery, carrots, and onions
and cook, stirring, until softened, about 5 minutes. Add garlic and cook for another minute.
Add flour, salt, and pepper and cook, stirring, for 2 more minutes.

Add broth and bring to a boil. Add rice and reduce heat to a simmer. Cover and cook until
the rice is tender, around 5-7 minutes. Stir in turkey (or chicken), sour cream, and parsley. Stir.
Add other seasonings to taste and cook until heated through.