-Yellow Onion -Carrots -Celery -Garlic -Butter -Mushrooms -All-Purpose Flour -Wild Rice Blend
-Dried Thyme -Rubbed Sage -Black Pepper -Vegetable Broth -Cooked Turkey -Heavy Cream -Salt
Dice yellow onion, slice carrots, slice celery, and mince garlic. Add the onion, carrot, celery, and garlic to a large soup pot with butter. Sauté over medium heat until the onions are soft.
While the vegetables are sautéing, slice mushrooms. Add them to the pot and continue to sauté until the mushrooms have softened.
Add butter and flour to the pot. Continue to stir and cook for about one minute more. The flour and butter will form a paste that will coat the vegetables, that is okay.
Add dried thyme, rubbed sage, pepper, and wild rice blend to the pot.
Add vegetable broth. Stir to combine and dissolve all of the flour and butter off of the vegetables and the bottom of the pot.
Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, turn the heat down to medium-low and let it simmer for about 40 minutes, stirring occasionally, or until the wild rice is tender.
Once the rice is tender, add chopped cooked turkey (or chicken) and stir to combine. Allow the turkey to heat through in the soup.
Finally, to make the soup extra lush, stir in heavy cream.
Taste the soup and add salt to your liking. Keep in mind that adding a little salt really helps the different flavors pop!