Turkey Tarragon Wild Rice Soup

INGREDIENTS:
3 tbsp butter
3 tbsp olive oil
2 garlic cloves, minced
2 onions, chopped
3 celery stalks, chopped
2 carrots, peeled and chopped
1/3 cup flour
4 cups turkey broth (chicken broth is fine too)
2 cups wild rice, cooked
1 ½ lbs turkey breast
1 cup low fat milk
1 cup tarragon, chopped
Salt and pepper for seasoning

PREPARATION:
Melt butter and olive oil in a Dutch oven or soup pot. Sear the turkey breast for 3 minutes on each side then set aside to cool. Sauté the carrots, garlic, onion, and celery until softened. Stir in the flour and then gradually add the broth. Stir constantly until it comes to a boil.  Slice turkey breast then shred with fingers. Add wild rice, turkey, and simmer for 10 minutes. Add milk, ½ cup tarragon, and cook until just heated through.  Season with salt and pepper. Garnish with fresh tarragon.