Creamy Turkey and Rice Soup with Goat Cheese

I made this soup with home made turkey stock that I made from the carcass of my bird for Thanksgiving – recipe is on a prior post – and the leftover meat.  This was REALLY tasty, and very quick to make.  I started with  a recipe from a magazine, but I added so much stuff to it that it really does'nt even resemble the original.  I used Brown Rice, but Wild Rice would actually be best.  Here is the recipe:

Ingredients:

1 stick unsalted butter, cubed

3 carrots, finely chopped

2 stalks celery, finely chopped

1 medium onion, finely chopped

4 cups chicken or turkey broth

2 1/2 cups cooked brown or wild rice cooked to package instructions.  I cooked the rice in home made turkey broth, not water

½ cup crumbled Goat Cheese

2 cups half and half

2+ cups cubed cooked turkey

½ cup flour

½ tsp dried tarragon

½ tsp dried rosemary

½ tsp basil

½ tsp red pepper flakes

½ tsp Kosher salt

½ tsp fresh ground pepper

Directions:

1)      In a large Dutch Oven, melt butter over medium high heat.  Add carrots, celery, and onion, cook, stirring frequently, till tender.  About 8 minutes or so.  Don’t let the butter burn.

2)      Stir in flour in small increments till blended, cook till bubbly.  Gradually whisk in broth, keeping mixture smooth.  Bring to a boil, stirring constantly.  Cook for 1 – 2 minutes till thickened.

3)      Stir in remaining ingredients, reduce heat, and LOW simmer for about 20 minutes… do NOT boil, just keep barely simmering.