Instructions

• Grate the carrots, slice the mushrooms, and coarsely chop the celery and onion.
• In a 3-quart saucepan over medium heat, melt the butter. Add carrots, mushrooms, celery, and onion; cook and stir 3–4 minutes or until vegetables are crisp-tender.
• Stir in flour until blended. Gradually add the chicken broth and evaporated milk, whisking until smooth. Bring to a boil, then stir in the cooked wild rice and diced turkey. Reduce heat and simmer, uncovered, for 5 minutes.
• Meanwhile, toast the slivered almonds in a small sauté pan over medium heat 3–5 minutes or until they begin to brown, stirring frequently. Remove from pan, cool slightly, and stir almonds into the soup just before serving.
• Enjoy