Heat oil in a Dutch oven or large soup pot over medium-high heat. Add carrot, onion, mushrooms, rosemary, pepper and garlic. Saute 8 minutes or until browned. Stir in broth and water; scraping pot to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pot. Cook soup over medium heat until thick, approximately 8 minutes, stirring frequently. Stir in sherry.
1 serving = (1 cup/250 mL)
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