Instructions

1. Over medium heat, melt butter in a large pot/saucepan.
2. Add garlic and onion and cook until aromatic and translucent.
3. Add carrots and mushrooms and cook until tender, stirring occasionally.
4. Stir in the bay leaves, broth, and uncooked rice.
5. Cover and bring to a boil, then reduce heat to a simmer.
6. Season turkey with pepper and salt, and add to the soup. Replace cover and let simmer for one hour, or until turkey and rice are cooked through.
7. Remove from heat and pick out bay leaves.
8. Once safe to handle, remove turkey, shred, and stir back into soup.
9. Add half and half and water. Stir well, and bring to a simmer.
10. Season with salt and pepper to taste.
11. Serve warm and enjoy!