Instructions: In Dutch oven, saute onion, celery, and carrots in butter until onions transparent. Reduce heat. Blend in flour and cook until bubbly. Gradually add chicken broth,stiring constantly. Bring to a boil; boil 1 minute. Reduce heat; add wild rice, milk, turkey, parsley, salt, and pepper; simmer for 20 minutes.

Yield: 10-12 servings (about 3 quarts). Total= 51 points

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