Wild Rice And Turkey Soup

• 2 1/2 pound turkey, roasted and shredded
• 6 quarts brown turkey stock
• 2 onions, medium dice
• 2 carrots, medium dice
• 2 stalks celery, medium dice
• 2 tablespoon garlic, minced
• 1 cup butter
• 1 cup all-purpose flour, sifted
• 2 tablespoon thyme
• 2/3 cup wild rice
• 2 cup water
• salt and pepper, to taste

1. In a medium sauce pot, bring the water to a boil, add the wild rice. Reduce heat and cover until wild rice is cooked, or about 45 minutes. Strain off excess water and set aside.
2. n a large thick-bottomed soup pot, melt butter and sweat onions, carrots, and celery for about 3 minutes. Next add the garlic and then slowly sift in the flour until all the butter is absorbed by the flour. Cook for another 5 minutes until flour starts to turn brown. Add turkey stock gradually and stir mixture constantly with a whisk to get rid of the clumps of flour. Once all the turkey stock is in the soup, add the wild rice and shredded turkey. Bring mixture to a boil, being sure to stir occasionally. Reduce heat to a simmer and cook for another 20 minutes, until the carrots are tender. Add fresh thyme to finish and season the soup to taste.