Directions

1. 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.
2. 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.