Instructions

1. Add the butter and olive oil to a dutch oven or large pot over medium heat. Add the onion, carrots and celery and cook for 7-8 minutes until softened. Add the salt, pepper and poultry seasoning to the pot and stir to combine with the vegetables.
2. Stir in the cooked turkey, then add the flour, stirring until all the flour is mixed in to the turkey and vegetables. Cook for 1 minute and then pour in the sherry to deglaze. Scrape the bottom of the pot with a wooden spoon while stirring the sherry into the vegetables.
3. Slowly pour in the chicken broth, stir and bring the soup to a simmer. Cook for 20 minutes until the soup has thickened and reduced slightly. Next stir in the heavy cream and cooked rice and simmer for 5 minutes longer to warm through.
4. Taste the soup for seasonings and adjust if needed. Serve with fresh parsley for garnish if desired.