This is easily one of the best soups I've ever had, plus it's a good way to use up some left-over turkey after Thanksgiving! This recipe is with my modifications (which probably only serve to make the soup more fattening - and delicious).
Turkey, Mushroom, and Sage Soup:
5 Tbsp butter
1 large onion, finely chopped (or 2 medium onions)
2 celery stalks, chopped
30 large fresh sage leaves, finely chopped
5 Tbsp all-purpose flour
7 cups chicken or turkey stock (I usually end up just using broth, since half the time, I can't find chicken stock in the store)
3/4 cup uncooked brown rice
16 oz sliced mushrooms
16 oz chopped cooked turkey
2 cups heavy whipping cream
salt and pepper
shredded Parmesan cheese
In a large stock pot, melt half the butter (2 1/2 Tbsp) over medium heat. Add the onion, celery, and sage, and cook about 4 minutes, stirring frequently. Add the flour and cook for another 2 minutes, stirring to combine the ingredients well.
Gradually add about 1 cup of the chicken stock while stirring, making sure to scrape the bottom and sides to mix. Pour in the remaining stock and stir to combine all ingredients. Bring to a boil.
Stir in the rice and reduce the heat to a simmer. Add salt and pepper to taste, partially cover, and gently simmer, occasionally stirring, for around 30 minutes, or until rice is just tender.
While soup is simmering, melt the remaining butter in a large skillet over medium heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms for about 8-10 minutes, until golden brown, stirring occasionally at first, then more frequently as they start to brown (I stir them with a rubber spatula to keep them from getting bruised, like they would with a wooden spoon).
After the soup has simmered for 30 minutes, add the mushrooms, turkey, and cream, stirring after each addition. Simmer for another 10 minutes, or until soup is heated through. Adjust seasoning, if necessary. After serving into bowls, generously sprinkle with shredded Parmesan cheese