Turkey and Wild Rice Soup

The low last night was 14 degrees.  Today's high didn't get much higher than 37.  Tonight called for soup.  Remember the turkey breast that Sweet Harold smoked at Thanksgiving?  Three cups of it have been cubed and sitting in the freezer just waiting to be turned into a comforting pot of soup.

2 T. butter

1 t. salt, divided

1 cup uncooked wild rice

4 bacon slices

1 medium onion, chopped (2 cups)

3 celery ribs, chopped (1 1/2 cups)

2 large garlic cloves, minced

6 cups chicken broth

1/4 t. freshly ground black pepper

3 cups chopped cooked turkey

1 cup heavy cream

2 T. chopped fresh parsley

Bring 4 cups water, water and 1/2 t. salt to a boil in a large saucepan.  Stir in rice.  Return to a boil; reduce heat, cover and cook 55 minutes or until rice is tender.  Drain, if necessary and set aside.

Meanwhile, cook bacon in a large Dutch oven oer medium-high heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.  Crumble bacon.

Saute onion, celery and garlic in hot drippings until tender.  Stir in remaining 1/2 t. salt, broth, black pepper and turkey.  Bring to a boil; cover, reduce heat, and simmer 5 minutes or until thoroughly heated.  Stir in rice, bacon and cream.  cook over medium heat 15 minutes or until slightly thickened.  Stir in parsley.

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