Instructions: In a large kettle or Dutch oven, saute onion, celery, and carrots in butter until onion is transparent. Reduce heat. Blend in flour and cook until bubbly. Gradually add chicken broth, stirring constantly. Bring to a boil; boil for 1 minute. Reduce heat; add wild rice, cream, turkey, parsley, salt and pepper. Simmer for 20 minutes.

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