Turkey, Veggies & Wild Rice Soup

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  medium yellow onion, chopped
• 1  teaspoon kosher salt
• 1⁄2 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
• 1⁄2 cup carrot, shredded
• 1⁄2 cup button mushroom, sliced
• 1⁄2 cup celery, diced
• 1 (10 ounce) bag fresh spinach, coarsely chopped
• 1  bay leaf
• 2 1⁄2 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.