Turkey Wild Rice Soup

Turkey Wild Rice Soup
Serves 8
½ cup butter
½ cup matchstick-cut carrots
¼ cup finely chopped onion
¼ cup thinly sliced celery
¼ cup cornstarch
32 oz. gluten-free chicken broth, divided
2 cups cooked Kowalski's Wild Rice (approx. 1 cup dry rice)
1 cup chopped, cooked turkey (white and/or dark meat)
2 cups half-and-half
1 tsp. kosher salt
¼ cup dry sherry
- freshly ground Kowalski's Black Peppercorns, to taste
- chopped fresh thyme, for garnish

In a large pot over medium heat, melt butter; sauté carrots, onion and celery until tender (about 5 min.). Put cornstarch into a glass measuring cup; whisk in approx. 1 cup broth. Add remaining broth to the pot with the vegetables; slowly whisk in cornstarch mixture. Increase heat to medium-high; cook and stir until slightly thickened (about 5 min.). Reduce heat to medium; stir in rice, turkey, half-and-half and salt; simmer for about 15 min., stirring occasionally (do not allow soup to boil). Remove from heat; stir in sherry. Season with pepper; serve garnished with thyme.