Turkey And Wild Rice Soup

• 2 Tbsp. butter or margarine
• 1 medium onion, chopped
• 4 oz. mushrooms, sliced
• 2 1/3 c. water
• 2 c. chicken broth
• 1 (6 oz.) pkg. Uncle Ben's original recipe long grain and wild rice mix
• 2 Tbsp. dry sherry (optional)
• 2 c. diced cooked turkey
• 1 c. heavy cream
• 1 egg yolk

1. Melt butter in a large saucepan over medium heat.
2. Add onion and mushrooms.
3. Cook 2 minutes, until onion is translucent.
4. Add water and broth.
5. Stir in rice mix and seasoning packet; bring to a boil.
6. Reduce heat, cover and simmer for 20 to 25 minutes, until rice is tender.
7. Add sherry and boil for 1 minute, then add turkey.
8. Reduce heat to low.
9. Mix cream and egg yolk.
10. Stir in a few spoonfuls of soup.
11. Add mixture to soup in saucepan in a slow, steady stream, stirring constantly.
12. Cook only until slightly thickened and hot; do not boil!
13. Makes 4 servings.

butter, onion, mushrooms, water, chicken broth, uncle bens, sherry, turkey, heavy cream, egg yolk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419518 (may not work)