Brad's cream of turkey soup with wild rice

Saut carrots, onion, and celery in a lg frying pan with a little oil. When onion gets tender, add garlic. When carrots are tender, deglaze pan with marsala. Cook until all liquid reduces.

Meanwhile cook sweet potato in oven or microwave until soft. Set aside to cool. As soon as it is able to be handled, peel and place in a bowl. Mix 2 tbs of butter and enough whipping cream to make it mash creamy.

Place turkey, vegetables, herbs, and bacon into a large stock pot. Cover with water. Add bouillon and bring to a boil.

Reduce heat and simmer 15 minutes.

Add whipping cream and return to a simmer. Slowly add potatoes, stirring constantly until well incorporated. And heated through.

In a bowl, place rice to one side. Fill bowl with soup. Serve with Texas toast. Serve immediately. Enjoy.