Found this recipe in a magazine years ago and have made it faithfully after Thanksgiving ever since. It is similar to a "cream of" soup and ever so delicious with a few simple spice modifications I have made.
- 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 (6 ounce) 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)
- 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).