This time of year I always want to spend the weekend with a big, bubbling pot of something working away on the stovetop, so this weekend it was wild rice and smoked turkey soup. I love the chewiness of wild rice, and the faint smoke flavor from the turkey gives the soup a nice, warm fall taste.

Saute 1 cup each diced carrots, yellow onion and green onion in a couple teaspoons butter for a few minutes, until the onion starts to get soft. Add 3 minced cloves garlic and some chopped dried rosemary, then add 1 cup wild rice, 4 cups chicken stock, about 1/2 pound diced smoked turkey (I had the deli give me one big slice) and pepper and simmer for a little over an hour, until the rice is cooked. Then whisk 1/3 cup flour into 2 3/4 cups milk and pour it into the soup. Simmer for about 8 minutes, until the soup starts to thicken, then add a couple teaspoons of sherry and some more black pepper and salt.