1/3 c salted butter
4 Cloves garlic, minced
3 c diced onions
1 c diced celery
3 c sliced carrots
1/3 c all-purpose flour
2 qt PULLED or COOKED TURKEY BREAST, medium dice
12 oz canned sliced water chestnuts, well drained
1 Gallon TURKEY STOCK (well-flavored)
4 tsp dried tarragon
2 Each bay leaves
4 c cooked wild rice
1 c Dijon mustard
1 qt light or heavy cream
1 tsp Worcestershire sauce
1 c chopped fresh parsley
To Taste kosher salt and freshly ground black pepper
As needed blanched julienne carrots
As needed fresh parsley
Place butter in a large heavy lined stockpot over medium heat. Add onions, garlic, celery and carrots. Sauté for 5 minutes.
Sprinkle flour over vegetables and stir well to coat the vegetables. Sauté with flour for 3-5 minutes.
Add stock, turkey, water chestnuts, tarragon and bay leaf. Bring to a boil.
Simmer for 35-40 minutes, stirring every 10-15 minutes.
Remove from heat and add remaining ingredients. Stir very well so the entire soup is thoroughly mixed.
Return to heat and cook an additional 5 minutes. Remove bay leaves.
Serve 12-ounces per order. Garnish each soup bowl with a sprinkle of fresh parsley.