Warm, creamy soup chock full of earthy vegetables, tender turkey, rich cream and a surprise kick.
In a large soup pot add wild rice, carrots, celery, onions, broth, and bay leaves; stir. On medium high heat, bring to a boil. Lower temp to medium and cover; simmer for 45 minutes, stirring occasionally. Add some more broth or water if the liquid cooks out.
Remove bay leaves. Add turkey, mushrooms, seasonings, cream, butter, and sriracha sauce; stir well. Continue simmering on medium-low for about 10 minutes to soften the mushrooms and blend all of the flavors. If the soup is thicker than you like add hot water in small increments until it is the consistency you prefer. Taste and adjust seasoning at this point - it may need more salt or hot sauce depending on your taste.
Garnish with chopped parsley and/or mozzarella if desired.