1 cup wild rice 2-1/2 cups water 2 Tablespoons vegetable oil 1/2 pound mushrooms, sliced 1 onion, chopped 2 celery stalks, chopped 1/2 cup red bell pepper, chopped 2 garlic cloves, minced 4 cups turkey or gf chicken broth 1 Tablespoon chopped fresh basil 1 teaspoon rosemary leaves, chopped 1/2 teaspoon salt 1 stick unsalted butter 1/4 cup gf flour 2 cups milk 4 cups 1/2" pieces of chopped turkey
Bring the water and salt to a boil in a medium saucepan. Add rice and return to a boil. Reduce heat to low, cover and simmer for 55 minutes or until most of the liquid has been absorbed. Remove from heat. Heat 1 Tablespoon of oil in a large saucepan or stock pot. Add mushrooms and cook over high heat until lightly browned and all of their liquid has evaporated. Remove mushrooms from the pan and set aside. Heat the remaining oil in the same pan and add onions, celery, red pepper and garlic. Cook over medium heat until vegetables are tender. Return mushrooms to the pan. Add broth, basil, rosemary and salt and bring to a boil. Reduce heat to low. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook and stir until bubbly. Gradually stir in the milk. Add the milk mixture to the soup, whisking until blended. Add the rice and turkey and cook over low heat until the soup has thickened and is heated through.
We used the Gluten-Free Pantry’s Country French Bread Mix as a straight substitution for flour.