This is a very flavorful soup which includes a tablespoon of sherry.  It also has a an egg yolk which gives this soup broth a lovely richness. 

Ingredients:

1/3 cup cooked rice *
1 Tablespoon of olive oil
4 cups sliced fresh mushrooms**
1/2 cup chopped onion
1/2 cup celery
1/2 cup sliced carrots
​2 cloves of minced garlic
2 Tablespoons margarine
2 Tablespoons flour

1/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon dried majoram
1/2 cup skim milk
1 Tablespoon dry sherry
1 egg yolk, beaten
10 ounces chicken broth
1 cup cubed, cooked turkey***

* Use left-over rice or cook 3 Tablespoons of rice in the 10 ounces of  chicken broth before adding it at the end.
** Any mushroom is fine, but I prefer a mixture, including mushrooms like Cremini and Shitake. 
***The turkey can be left overs from roasted turkey or a few thick slices from the deli.

Directions:

     Add the olive oil in a 3 to 4 quart  pot and heat to medium high. Add the mushrooms, onion, celery, and carrots. Sauté  for three minutes, stirring periodically.  Add the garlic and cook for another minute.  Remove from heat.  
      In a sauce pan, melt the margarine over medium heat.  Add the flour, salt, marjoram, and thyme and stir until completely combined - at least 1 minute.  Slowly add the milk, stirring constantly over the heat until it begins to thicken.   Slowly add 2 Tablespoons of the milk mixture into the beaten egg yolk, stirring constantly so it doesn't curdle. Then add it back into the flour mixture along with the sherry and continue stirring until thickened.
     Put the vegetables back on medium heat, add the flour mixture, the chicken broth, the turkey, and rice.  Heat and serve.