4 tablespoons butter
1/2 medium sized onion diced
12 baby portabella mushrooms with stems, thinly sliced
1/4 cup chopped fresh sage
16 cups beef stock
2 cup chopped cooked turkey breast
1 1/2 cup heavy cream
1 1/2 cup brown rice
salt & pepper to taste
Melt butter in stock pot over medium heat & cook onions, mushrooms, & sage until onions & mushrooms are tender, about 10 minutes. Pour in stock and bring to a simmer. Add turkey, rice & cream. Give a good stir & then cover & let simmer 45 minutes to one hour or until rice is tender. Salt & pepper to taste. Serve with a good crusty bread & enjoy!
*Makes a good size batch. This soup also freezes very well. You can substitute a few things (it's all about what you have in your cupboards at that time, am I right!). I've done this soup before with chicken & white mushrooms instead- still yummy. I have also done it with dried sage, it's not as flavorful, but still very good! One thing you cannot skimp on is the heavy cream, it makes the soup!