Turkey and Mushroom Soup

1 tablespoon olive oil
1 small yellow onion, diced
2 stalks of celery, sliced
1 carrot, sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

1/4 teaspoon thyme
1/4 teaspoon ground sage
1/4 teaspoon rosemary
2 tablespoons butter
16 ounces mixed mushrooms (button, crimini, shitake, oyster, etc), sliced
32 ounces chicken stock
1 large potato, peeled and diced
1 pound cooked turkey, cubed
1 cup heavy cream

Salt and pepper to taste
Fresh parsley, chopped, for garnish

Heat the olive oil in large pot set over medium heat.  Sauté the onion, celery, and carrot in the oil until fragrant, about 8 minutes.  Add the garlic, salt, pepper, thyme, sage, and rosemary, and cook for 2 minutes, stirring constantly.  Add the butter and fresh mushrooms and continue cooking until the mushrooms have lost their water, about 10-15 minutes longer.  Add the stock and bring to a simmer.  Then add the potatoes, cover the pot, turn heat to low and continue cooking until the potatoes are tender, about 15 minutes.  Add the turkey and warm through, about 5 minutes more.  Remove from the heat and stir in the cream.  Taste and adjust seasonings as necessary with salt and pepper.  Garnish with fresh parsley.

Serves 4-6.

From The Soupbox Cookbook by Jamie Taerbaum and Dru Melton, with minor changes