pat's Recipe

Wild Rice and Turkey Soup

Category: SOUPS/STEWS

1 6.2-ounce pkg quick-cooking long grain and wild rice mix
2 Tbsp butter
4 ounces shitake mushrooms, stems removed
and sliced (about 1 1/2 cups)
2 stalks celery, sliced (1 cup)
2 14-ounce cans reduced-sodium chicken broth
1/4 tsp ground black pepper
2 cups chopped, cook turkey or chicken
1 cup whipping cream
2 Tbsp dry sherry (optional)

prepare rice (using seasoning packet) according to package, except omit butter.
In a large saucepan, melt butter over medium heat. Add mushrooms and celery. Cook 5 minutes, or until vegetables are almost tender and most mushroom liquid has evaporated; stir occasionally. Add broth and pepper. Bring to boiling; redyce heat. Simmer, covered, 5 minutes. Stir in rice, turkey, cream and, if you like, sherry. Heat through.

makes 6 main dish servings