I put this together to use up some leftover turkey, inspired by some of the great soup recipes and their reviews here on Recipezaar. I stirred in some leftover gravy, but I know I won't always have that in the fridge. Feel free to stir in things you have in the fridge.

Ingredients

3 serv.

tablespoon butter, divided↗1 tablespoon
divided
cup onion, chopped↗1⁄2 cup
chopped
cup mushroom, sliced↗1 cup
sliced
green onions, chopped↗2
chopped
garlic clove, crushed↗1
crushed
teaspoon herbes de provence (or any dried herb of your choice, like thyme)↗1⁄8 teaspoon
or any dried herb of your choice, like thyme
teaspoon ground black pepper↗1⁄8 teaspoon
(4 1/4 ounce) package long grain and wild rice blend↗1 package
cups water↗3 1⁄2 cup
bay leaf↗1
cups turkey, cooked and diced (or chicken)↗1 1⁄2 cup
tablespoons dry sherry, divided↗3 tablespoons
divided

Step-by-step instructions

1
Melt half the butter, add onion and cook for about five minutes, until softened.
2
Add remaining butter, mushrooms, 1 tablespoon sherry and cook for five more minutes.
3
Add the green onions, garlic, dried herbs, black pepper and cook for a couple of minutes.
4
Add the rice mix with the seasoning packet and 3 1/2 cups of water. Stir in the bay leaf, turkey (or chicken) and sherry.
5
Bring to a boil then cover, lower heat, and simmer for 25 minutes.
6
Remove bay leaf before serving.

Source: food.com

Original recipe ↗

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