2/3 c. uncooked rice
3 1/2 c. turkey or chicken broth
3 1/2 c. water
4 c. (20 oz.) coarsely chopped cooked turkey
1 c. sliced celery
1 can drained carrots
1 can (14 oz.) Chinese vegetables, drained & rinsed
1/2 c. sliced green onions
2 tbsp. soy sauce
2 tbsp. dry sherry
1 1/2 tsp. cornstarch

Combine rice, broth and water in a 4 quart pot. Bring to a boil; simmer 10 minutes. Add turkey, celery and carrots; simmer 5 minutes. Stir in Chinese vegetables and onion. Blend soy sauce, sherry and cornstarch; add to the soup. Stirring, simmer until the soup is clear and slightly thickened.