Creamy Turkey, Mushroom, Wild Rice Soup

• 1 lb ground turkey

• 1.5 cups mixed mushrooms

• 3 large carrots, chopped

• 3 celery stocks, chopped

• 1 medium yellow onion, diced

• 1 clove garlic, chopped

• 1 cup wild rice blend

• 2 tablespoons cream cheese

• 1/2 cup parm or romano, grated

• 6 cups chicken stock

• 1 TBL pepper

• 1 TBL salt

• 1 teaspoon thyme

• 1 teaspoon parsely

• 2 TBL EVOO

In a large dutch oven, heat 2 tablespoons EVOO. Add onions and sauté 3-4 minutes. Add carrots, celery, mushrooms, garlic. Sautee 3-4 minutes. Add salt and pepper. Add ground turkey and sauté until cooked through, 5-6 minutes. Add chicken stock and herbs and bring to boil, then reduce to simmer and add wild rice. Simmer until rice is cooked through, approximately 15 minutes. Whisk in cream cheese and parm and simmer until combined. Check seasonings. Serve topped with grated parm or romano.