Turkey, Veggies & Wild Rice Soup

• 2 tablespoons butter
• 1 medium yellow onion, chopped
• 1 teaspoon kosher salt
• 12 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
• 12 cup carrot, shredded
• 12 cup button mushroom, sliced
• 12 cup celery, diced
• 1 (10 ounce) bag fresh spinach, coarsely chopped
• 1 bay leaf
• 2 12 cups cooked turkey, bite-size cubes
• 1 cup heavy whipping cream
• 13 cup dry sherry
• 3 slices bacon, crispy-cooked and crumbled
• fresh flat-leaf parsley, finely chopped

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.
7. Garnish with bacon pits and parsley; serve with warm crusty bread, and ENJOY.

butter, yellow onion, kosher salt, fresh coarse ground black pepper, marjoram, water, chicken broth, long grain, carrot, button mushroom, celery, fresh spinach, bay leaf, turkey, heavy whipping cream, sherry, bacon, flatleaf parsley

Taken from www.food.com/recipe/turkey-veggies-wild-rice-soup-393200 (may not work)