Turkey Wild Rice Soup

Serves 8
½ cup butter
¼ cup finely chopped onion
¼ cup chopped celery
½ cup flour
29 oz. canned chicken broth
2 cups cooked wild rice
½ cup grated carrots
1 cup chopped, cooked turkey
½ tsp. salt
2 cups half-and-half
¼ cup dry sherry

In a large saucepan, melt butter; sauté onion and celery until tender (about 5 min.). Whisk in flour, stirring 1 min. Gradually add broth and bring to a boil, stirring until slightly thickened. Stir in wild rice, carrots, turkey, salt and half-and-half; simmer about 15 min., stirring occasionally. Stir in sherry; serve immediately.