Melt butter in a soup pot. Add celery, leek, onion, and carrot, and sauté lightly. Sitr in just enough flour to absorb butter. Cook over medium heat 2-3 minutes. Gradually stir 6 cups turkey stock into mixture.Add wild rice and bring to a boil, stirring frequently. Add thyme, sage, salt, and pepper. Reduce heat and simmer, covered, over low heat for 20 minutes. Add turkey. Simmer another 20-30 minutes until rice is cooked. Add more stock if soup is too thick.
Makes 6-8 servings.
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