Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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1 medium onion, chopped
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4 ounces mushrooms, sliced
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2 1/3 cups water
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2 cups chicken broth (or broth from cooked down turkey carcass)
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1 (6 ounce) package long grain and wild rice blend
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2 tablespoons dry sherry
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2 cups diced cooked turkey
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1 cup heavy cream
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pepper, ground,to taste
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1 tablespoon parsley
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1/4 teaspoon marjoram
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1/4 teaspoon thyme
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1/4 teaspoon sage
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1/8 cup soy sauce, (see note)
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1 egg yolk
Instructions
- Melt butter in large saucepan over medium heat.
- Add onion and mushrooms; cook 2 minutes, until onion is translucent.
- Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
- Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
- Add sherry and boil 1 minute.
- Add turkey. (See NOTE)
- Reduce heat to low.
- Mix cream and egg yolk; stir in a few spoonfuls of soup.
- Add to soup in a slow steady stream, stirring constantly.
- Add soy sauce. Cook only until slightly thickened and hot; do not boil.
- NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.
- (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).