Minnesota Creamy Turkey, Wild Rice, and Mushroom Soup

Step 1: Turkey ... I prefer leftovers from a roast turkey; however, you can easily bake a couple of turkey cutlets or small breast which works just as well. Pan saute, roast, or bake your turkey using the method you prefer. Once cooled, diced and set to the side.

Step 2: Vegetables ... Add the butter to a large pot and bring to medium heat. Add the onion, celery, fennel, leeks, garlic, and a pinch of both salt and pepper. Cook until the vegetables are slightly tender; about 5 minutes. Add the mushrooms and cook another 3-4 minutes. Then, deglaze the pan with the sherry wine scraping up any bits from the bottom. During cooking, if the vegetables seem dry, especially once you add the mushrooms - add a bit of olive oil.

Step 3: Broth and Rice ... Add in the broth or stock, thyme and rosemary sprigs and bring to a light boil. Add in the rice, cover and cook until almost tender. Wild rice will take approximately 40 minutes; so cook about 30 minutes.

Step 4: Finish ... Once the rice is almost finished, add in the cooked turkey, heavy cream, and season once again with salt and pepper. Cover and finish cooking the rice. Then, add the fresh parsley - and don't forget to take out the sprigs or stems of rosemary and thyme.

Step 5: Serve ... It doesn't need much. But, sometimes I will drizzle a bit of the sherry wine over the top; or garnish with some pan fried thin onion rings. It's a rich soup, so you don't need to much. Of course some crusty bread always goes well with a bowl of soup. ENJOY!