Turkey and Wild Rice Soup

PROS

This soup is a hearty and flavorful meal that is perfect for colder weather.

The combination of turkey and rice provides a good source of protein and complex carbohydrates.

It is also a great way to use leftover turkey from holiday meals.

CONS

The heavy cream and butter used in the recipe make this soup high in calories and fat.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The turkey used in this recipe is a great source of protein, iron, and zinc.
The wild rice blend provides complex carbohydrates and fiber, which can help with digestion and satiety.
Additionally, the soy sauce used in the recipe is a good source of amino acids.

	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 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 )

1.	In a large pot, melt the butter over medium heat.
2.	Add onions and mushrooms and sauté until they start to soften.
3.	Add the water, chicken broth, long grain and wild rice blend, and dry sherry if desired, and bring to a simmer.
4.	Reduce heat to low and cook for 40 minutes or until rice is tender.
5.	Add the diced turkey.
6.	In a small bowl, whisk together the heavy cream, egg yolk, pepper, parsley, marjoram, thyme, sage, and soy sauce.
7.	Gradually stir the cream mixture into the soup, stirring constantly.
8.	Cook for an additional 5-10 minutes or until heated through.

Turkey and Wild Rice Soup

Turkey and Wild Rice Soup Recipe for a Hearty Meal

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