Turkey and Wild Rice Soup

• butter or margarine↗2 tablespoons
• medium onion, chopped↗1
• mushrooms, sliced↗4 ounces
• water↗2 1⁄3 cups
• chicken broth↗2 cups

  or broth from cooked down turkey carcass

• long grain and wild rice blend↗1

  6 ounce package

• dry sherry↗2 tablespoons

  optional

• diced cooked turkey2 cups
• heavy cream↗1 cup
• egg yolk↗1
• pepper, ground↗

  to taste

• parsley↗1 tablespoon
• marjoram↗1⁄4 teaspoon
• thyme↗1⁄4 teaspoon
• sage↗1⁄4 teaspoon
• cup soy sauce, (see note)↗1⁄8

Step-by-step instructions

1. 1

   Melt butter in large saucepan over medium heat.

2. 2

   Add onion and mushrooms; cook 2 minutes, until onion is translucent.

3. 3

   Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.

4. 4

   Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.

5. 5

   Add sherry and boil 1 minute.

6. 6

   Add turkey. (See NOTE)

7. 7

   Reduce heat to low.

8. 8

   Mix cream and egg yolk; stir in a few spoonfuls of soup.

9. 9

   Add to soup in a slow steady stream, stirring constantly.

10. 10

    Add soy sauce. Cook only until slightly thickened and hot; do not boil.

11. 11

    NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.

12. 12

    (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).