Cream of Mushroom, Turkey & Wild Rice Soup

This amazing soup is a product of Thanksgiving Day leftovers.  I used the leftover vegetables, turkey stock and turkey.  I added wild rice, mushrooms and cream.  The results were better than I could have imagined!  Enjoy!

Ingredients:
1 onion chopped
10 oz. pkg. of crimini mushrooms finely diced
1 pkg. of dried wild mushroom medley reconstituted in hot water
2 cloves of garlic minced
3 ribs of celery finely sliced
1 cup of leftover steamed carrots
2 cups of leftover diced turkey (light & dark combo)
4 tbs. butter
3 tbs. flour
fresh cracked pepper
1 tsp/ salt
1 sprig rosemary
2/3 cup of dry sherry
4 cups of turkey stock
1/2 cup of heavy cream
2 cups of wild rice prepared according to pkg.

Instructions:
In a small sauce pan add pkg. of dried mushrooms and 2 cups of cold water.  Bring to simmer for a couple of minutes and remove from heat.

To a large heavy bottomed skillet (like the dutch oven I prefer to use) over medium-low heat add butter, onions, celery, garlic, salt, pepper and diced crimini mushrooms.  After about 10 minutes add flour.  Let the flour cook for about 2 minutes, then add sherry and whisk.  Add remainder of the reconstituted and drained mushroom stock and 4 cups of turkey stock, slowly whisking constantly so there are no lumps.  Add dried mushrooms (diced finely) and rosemary.  Bring to a boil and reduce until just simmering.  Cook at a simmer for about 20 minutes.  Add 1/2 cup of heavy cream, leftover carrots, cut into small chunks and wild rice.  Continue to cook until all ingredients are heated through.  If the soup is too thick, thin out with a little more turkey stock.  Garnish with parsley.