Creamy Turkey and Rice Soup

1. Place water and rice in a saucepan with tight-fitting lid. Cook rice according to package directions. When rice is done cooking, cover and keep warm.

2. Peel and dice onion. Peel and cut carrots into coins. Trim and dice celery. Coarsely chop mushrooms. Shred or dice turkey.

3. In a large pot or dutch oven, heat olive oil over medium-high heat. Add onions, carrots, celery. Cook for 8 minutes, or until tender.

4. If pot is dry, add a little more olive oil. Add in chopped mushrooms and cook until browned, about 5 minutes.

5. Add in garlic, parsley, sage, rosemary, marjoram, salt, and pepper. Cook for 1 minute, until herbs become aromatic.

6. Sprinkle flour over veggies. Stir and cook for 1 minute. Add in broth and bring to a boil, while stirring, to thicken.

7. Reduce heat to a simmer and add turkey. Simmer for 15-20 minutes to allow flavors to blend.

8. Reduce heat to low and pour in coconut cream and almond milk. Cook 5 more minutes to warm through.

9. Remove from heat and stir in lemon juice.

10. Spoon rice into each serving bowl and ladle hot soup over, or pour rice straight into soup pot, stir to combine, and ladle into bowls.

11. Leftover soup may become very thick if rice is stirred into soup. If it does, gently reheat soup over medium heat and add chicken broth until desired consistency is reached.