Turkey And Wild Rice Soup

• 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)

1. Melt butter in large saucepan over medium heat.
2. Add onion and mushrooms; cook 2 minutes, until onion is translucent.
3. Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
4. Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
5. Add sherry and boil 1 minute.
6. Add turkey. (See NOTE)
7. Reduce heat to low.
8. Mix cream and egg yolk; stir in a few spoonfuls of soup.
9. Add to soup in a slow steady stream, stirring constantly.
10. Add soy sauce. Cook only until slightly thickened and hot; do not boil.
11. NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.
12. (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).

butter, onion, mushrooms, water, chicken broth, long grain, sherry, turkey, heavy cream, egg yolk, pepper, parsley, marjoram, thyme, sage, soy sauce

Taken from www.food.com/recipe/turkey-and-wild-rice-soup-44026 (may not work)