Yield: 24 Establishment: Restaurant, Club Operation, Catering Operation   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Roasted Turkey Breast, Pulled Turkey

1/3 Cup salted butter

4 Cloves garlic, minced

3 Cups diced onions

1 Cup diced celery

3 Cups sliced carrots

1/3 Cup all-purpose flour

2 Quarts PULLED or COOKED TURKEY BREAST, medium dice

12 Ounces canned sliced water chestnuts, well drained

1 Gallon TURKEY STOCK (well-flavored)

4 Teaspoons dried tarragon

2 Each bay leaves

4 Cups cooked wild rice

1 Cup Dijon mustard

1 Quart light or heavy cream

1 Teaspoon Worcestershire sauce

1 Cup chopped fresh parsley

To Taste kosher salt and freshly ground black pepper

As needed blanched julienne carrots

As needed fresh parsley

Place butter in a large heavy lined stockpot over medium heat. Add onions, garlic, celery and carrots. Sauté for 5 minutes. Sprinkle flour over vegetables and stir well to coat the vegetables. Sauté with flour for 3-5 minutes. Add stock, turkey, water chestnuts, tarragon and bay leaf. Bring to a boil. Simmer for 35-40 minutes, stirring every 10-15 minutes. Remove from heat and add remaining ingredients. Stir very well so the entire soup is thoroughly mixed. Return to heat and cook an additional 5 minutes. Remove bay leaves. Serve 12-ounces per order. Garnish each soup bowl with a sprinkle of fresh parsley.

Chef: Chef Marjorie Druker Restaurant: New England Soup Factory Location: Greater Boston, MA