Turkey And Wild Rice Soup - cooking recipe

Ingredients

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)

Preparation

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