Turkey, Veggies & Wild Rice Soup

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. 1

   In a Dutch oven or large saucepan, melt the butter over medium heat.

2. 2

   Add the onion, salt, pepper, and marjoram leaves; saute until the onion is tender.

3. 3

   Add water, broth, rice mix with seasoning, carrots, mushrooms, celery, spinach and bay leaf; bring to a boil.

4. 4

   Reduce heat; cover and simmer for 25-30 minutes, or until vegetables and rice are tender.

5. 5

   Stir in turkey, cream, and sherry; heat through - DO NOT BOIL.

6. 6

   Remove bay leaf and laddle into warmed soup bowls. Garnish with bacon pits and parsley; serve with warm crusty bread, and ENJOY.