Turkey, Sage & Mushroom Soup

Today it is foggy, icy, and cold... perfect for soup.  The other day I made homemade chicken noodle, always perfect.  But the soup I'm going to share with you is my favorite (right beside my mother-in-laws Chicken Tortilla soup).  This is such an easy soup to make, but it taste like it took all day.  It's rich, creamy, flavorful, & filling.  Another bonus is that everyone likes it, kids & adults alike.  So do yourself a favor & try this soup!

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!

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