Turkey And Wild Rice Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, chopped
• 4 ounces mushrooms, sliced
• 2 1/3 cups water
• 2 cups chicken broth (or broth from cooked down turkey carcass)
• 1 (6 ounce) package long grain and wild rice blend
• 2 tablespoons dry sherry (optional)
• 2 cups diced cooked turkey
• 1 cup heavy cream
• 1 egg yolk
• pepper, ground,to taste
• 1 tablespoon parsley
• 1/4 teaspoon marjoram
• 1/4 teaspoon thyme
• 1/4 teaspoon sage
• 1/8 cup soy sauce, (see note)

Recipe

• 1 melt butter in large saucepan over medium heat.
• 2 add onion and mushrooms; cook 2 minutes, until onion is translucent.
• 3 add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
• 4 reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
• 5 add sherry and boil 1 minute.
• 6 add turkey. (see note)
• 7 reduce heat to low.
• 8 mix cream and egg yolk; stir in a few spoonfuls of soup.
• 9 add to soup in a slow steady stream, stirring constantly.
• 10 add soy sauce. cook only until slightly thickened and hot; do not boil.
• 11 note: after rice cooks and turkey is added, add 3 more ladles of broth.
• 12 (note: this is my own personal preference and addition to the recipe to enhance the flavor of the end product).