Turkey and Rice Soup

Turkey and rice soup hits the spot on a snowy New England evening.

• 2 cups shredded, cooked turkey
• 3 c water
• 2 T butter
• salt and pepper to taste
• 1 c wild and white rice blend
• 1 c leek, white part, chopped
• 2 c butternut squash, cubed
• 1 t fresh sage, minced
• 3 slices bacon, cooked and chopped
• 4 c chicken broth

Place water, one tablespoon butter and some salt to a boil.   Stir in rice, reduce heat to low, cover and simmer for forty-five minutes.  

Place the remaining tablespoon of butter in a large skillet.  Add the leeks and cook for two minutes, turn heat to low and add squash.   Cover and cook for fifteen minute and remove from heat.

When the rice is done, add the leeks, squash, shredded turkey, bacon and fresh sage.  Stir in the broth and bring to a boil; season with salt and pepper and serve.