In a large kettle or Dutch oven, saute onion, celery, and carrots in butter until onion is transparent. Reduce heat. Blend in flour and cook until bubbly. Gradually add chicken broth, stirring constantly. Bring to a boil; boil for 1 minute. Reduce heat; add wild rice, cream, turkey, parsley, salt and pepper. Simmer for 20 minutes. Posted to EAT-L Digest 27 Dec 96 Recipe by: Taste of Home Dec/Jan 94 From: Rheba
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|Serving Size: 1 Serving (578g)|
|Recipe Makes: 10|
|Calories from Fat: 783 (72%)|
|Amt Per Serving||% DV|
|Total Fat 87g||116 %|
|Saturated Fat 47.5g||237 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 280mg||86 %|
|Sodium 557.7mg||19 %|
|Potassium 817mg||22 %|
|Total Carbohydrate 54.5g||16 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 50.8g|
|Protein 26.4g||38 %|
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Calories per serving: 1086
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