1. Melt butter in large saucepan over medium heat. 2. Add onion and mushrooms; cook 2 minutes, until onion is translucent. 3. Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil. 4. Reduce heat; cover and simmer 20 to 25 minutes until rice is tender. 5. Add sherry and boil 1 minute. 6. Add turkey. (See NOTE) 7. Reduce heat to low. 8. Mix cream and egg yolk; stir in a few spoonfuls of soup. 9. Add to soup in a slow steady stream, stirring constantly. 10. Add soy sauce. Cook only until slightly thickened and hot; do not boil. 11. NOTE: After rice cooks and turkey is added, add 3 more ladles of broth. 12. (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product). ---------------------------------------------------------------------------
Nutrition
Ingredients
