Turkey, Veggies & Wild Rice Soup

Feast Your Eyes!'s Note:

Keep toasty as the weather turns cool with this tummy-warming homemade soup. Made hearty with turkey, rice, a bounty of fresh vegetables, and savory seasonings, the recipe it easy to follow and results in a tasty dish you can be proud of.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 2 tablespoons butter
• 1 medium yellow onion , chopped
• 1 teaspoon kosher salt
• ½ teaspoon fresh coarse ground black pepper
• 1 dash dried marjoram
• 3 cups water
• 2 cups chicken broth
• 1 (6 ounce) package long grain and wild rice blend
• ½ cup carrot , shredded
• ½ cup button mushroom , sliced
• ½ cup celery , diced
• 1 (10 ounce) bag fresh spinach , coarsely chopped
• 1 bay leaf
• 2 ½ cups cooked turkey , bite-size cubes
• 1 cup heavy whipping cream
• 1⁄3; cup dry sherry
• 3 slices bacon , crispy-cooked and crumbled
• fresh flat-leaf parsley , finely chopped

Directions:

1. In a Dutch oven or large saucepan, melt the butter over medium heat.
2. Add the onion, salt, pepper, and marjoram leaves; saute until the onion is tender.
3. Add water, broth, rice mix with seasoning, carrots, mushrooms, celery, spinach and bay leaf; bring to a boil.
4. Reduce heat; cover and simmer for 25-30 minutes, or until vegetables and rice are tender.
5. Stir in turkey, cream, and sherry; heat through - DO NOT BOIL.
6. Remove bay leaf and ladle into warmed soup bowls. Garnish with bacon pits and parsley; serve with warm crusty bread, and ENJOY.