Turkey or Chicken Wild Rice Soup (No Milk or Cream)

I put this together to use up some leftover turkey, inspired by some of the great soup recipes and their reviews here on Recipezaar. I stirred in some leftover gravy, but I know I won't always have that in the fridge. Feel free to stir in things you have in the fridge.

• Ready In: 50 mins
• Serves: 3

Ingredients

• 1  tablespoon butter, divided
• 1⁄2 cup onion, chopped
• 1  cup mushroom, sliced
• 2  green onions, chopped
• 1  garlic clove, crushed
• 1⁄8 teaspoon  herbes de provence (or any dried herb of your choice, like thyme)
• 1⁄8 teaspoon ground black pepper
• 1 (4 1/4ounce) package  long grain and wild rice blend
• 3 1⁄2 cups water
• 1  bay leaf
• 1 1⁄2 cups turkey, cooked and diced (or chicken)
• 3  tablespoons dry sherry, divided

Directions

1. Melt half the butter, add onion and cook for about five minutes, until softened.
2. Add remaining butter, mushrooms, 1 tablespoon sherry and cook for five more minutes.
3. Add the green onions, garlic, dried herbs, black pepper and cook for a couple of minutes.
4. Add the rice mix with the seasoning packet and 3 1/2 cups of water. Stir in the bay leaf, turkey (or chicken) and sherry.
5. Bring to a boil then cover, lower heat, and simmer for 25 minutes.
6. Remove bay leaf before serving.