Source: Carole's Creative Cooking Club

2	tsp	Butter
1	C	Chopped carrot
1	Chopped	onion
1	C	Chopped green onions
1	tsp	Chopped fresh or 1/4 tsp. dried rosemary
1 /4	tsp	Black pepper
3	cloves	Garlic, minced
2	(16oz.) cans	Chicken broth (I make my own)
1 1/2	C	Chopped smoked turkey breast (1/2 lb)
1	C	Uncooked wild rice
1/3	C	All-purpose flour
2 3/4	C	Milk (I use milk and heavy cream)
2	tbsp	Dry sherry
1/2	tsp	Salt

• Melt butter in a pan over med.-high heat. Add carrots and next 5 ingredients. Sauté until browned.
• Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover reduce heat, and simmer for about an hour to hour and a half, or until rice is tender.
• Combine flour and milk in a small bowl stirring with a whisk. Add to pan. Cook over med. heat until thick, stirring frequently. Stir in sherry and salt.