Post-Thanksgiving Recipe: Turkey & Wild Rice Soup With Wild Mushrooms

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1 tablespoon butter

1 carrot, chopped

1 leek (white and light green parts only), cleaned and chopped

1 pound mixed mushrooms (such as portobello, chanterelle, brown or white mushrooms), stemmed and thinly sliced

1/2 teaspoon dried thyme

1/2 cup dry sherry or Marsala

1 1/2 cups chopped roast turkey

2 cups cooked wild rice or brown rice

1 quart turkey stock or chicken broth

1 cup cream

Salt and freshly ground pepper to taste

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