Creamy Orzo Turkey Soup

Dice the shallot, slice the carrots, dice the celery, mince the garlic, and finely mince the sage. If the turkey is not already cooked, shred or dice it into bite-size pieces.

Set a large pot over medium heat and add the butter and olive oil. Once the butter has melted, add the shallot, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.

Add the garlic, sage, and thyme sprigs, and cook for 1 minute more, stirring constantly so the garlic does not brown.

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes, until the wine is reduced slightly.

Add the turkey stock and bay leaf, then bring the soup to a gentle boil.

Stir in the orzo and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the orzo is tender, about 8 to 10 minutes.

Stir in the heavy cream and cooked turkey. Simmer just until the turkey is heated through, about 2 to 3 minutes. Remove the thyme sprigs and bay leaf.

Taste and season with kosher salt and black pepper as needed. Serve hot.