Courtesy of Argo Foodservice

Makes 12 servings

Ingredients:

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 cup thinly sliced carrots
• 8 cups gluten-free chicken broth
• 2/3 cup (4 oz.) wild rice
• 1 cup water
• 1/3 cup Argo Corn Starch
• 1-1/2 tsp. Durkee Poultry Seasoning
• 2 cups cooked and chopped turkey (chicken can also be used)
• 1 can (12 oz.) evaporated milk
• 4 oz. Swiss cheese, sliced OR shredded
• 1/4 cup sherry (optional)

Directions:

1. Sauté onion, celery and carrots in olive oil in a large pot over medium heat for 3 to 5 minutes or until onions are translucent.
2. Stir in chicken broth and wild rice; simmer for 45 minutes.
3. Combine water and corn starch in small bowl; stir until smooth.
4. Pour mixture into soup pot.
5. Continue cooking until soup thickens slightly, about 5 minutes.
6. Add poultry seasoning, turkey, milk and cheese.
7. Heat an additional 1 to 2 minutes, or until cheese is melted.  Stir in sherry, if desired.