Slow Cooker Creamy Turkey Rice Soup

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 cup finely chopped carrots
• 1 1/2 cups finely diced celery
• 8 ounces cremini mushrooms, chopped
• 2 tablespoons minced fresh sage
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 4 cups shredded cooked turkey, about 1 pound
• 3/4 cup wild rice blend mix, soaked overnight and rinsed
• 3/4 cup short grain brown rice, soaked overnight and rinsed
• 8 cups turkey broth
• 4 cups chopped kale
• 3/4 cup heavy cream
• fresh parsley, for garnish

1. In a large skillet, heat olive oil over medium heat. Add the onions, carrots, celery, and saute until onions begin to soften, about 3-4 minutes. Add the mushrooms, sage, salt, and pepper and cook for another couple of minutes, until mushrooms begin to release their liquid.
2. Transfer vegetables to slow-cooker. Stir in turkey, rice, and broth. Cover and cook for 6-8 hours on low. Rice should be tender and soup should be thickened by the rice. Stir in chopped kale and cream 30 minutes before ready to serve. Garnish with chopped fresh parsley, if desired.

olive oil, onion, carrots, celery, cremini mushrooms, fresh sage, kosher salt, ground black pepper, turkey, wild rice, short grain brown rice, turkey broth, chopped kale, heavy cream, fresh parsley

Taken from food52.com/recipes/64825-slow-cooker-creamy-turkey-rice-soup (may not work)