Turkey and Wild Rice Soup with Bacon

This is a great soup to make after Thanksgiving, when you have leftover turkey and gravy. The gravy gives it a little extra richness and great turkey flavor!

32 oz. of chicken stock (I prefer Kitchen Basics)

1 cup of water

1/3 cup of turkey gravy

2/3 cup of wild rice, uncooked

6 green onions, chopped

6 Tbs. butter

1/4 cup of bacon grease, reserved from the cooked bacon

3/4 cup of flour

3/4 tsp. salt

1/2 tsp. poultry seasoning

1/4 tsp. black pepper

2 cups of half and half

2 cups of cooked turkey (or chicken), cubed

1 lb. of thick sliced bacon, cooked and crumbled (reserve 1/4 cup of drippings)

3 Tbs. of cream sherry

In a large stock pot, combine the chicken stock, water, and gravy, then add the rice and green onions. Bring to a boil. Reduce the heat and simmer for 45 minutes, covered. In a medium saucepan melt the butter and add the bacon grease, then stir in the flour, poultry seasoning, salt and pepper. Cook for 2 minutes, stirring constantly. This mixture will be like a thick, smooth paste. Gradually start adding the half and half to the flour and butter mixture, stirring constantly. The mixture will be thicken up right away, keep stirring until all the cream has been added. Add this mixture into the pot with the broth and rice and whisk until smooth. Add the chicken, crumbled bacon and sherry. Heat on low for about 45 minutes, stirring regularly. Do not boil. This is a thick, hearty and rich soup, and tastes great the next day!