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Preparation

1. Chop onion, bell pepper and carrots. Mince garlic. Shred turkey.
2. Bring 1-3/4 cups broth to boil in a sauce pan over medium heat; add quick-cooking wild rice to pan and bring to a boil. Reduce to medium-low heat. Cover and simmer for 5 minutes or until liquid is absorbed. Set aside.
3. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, carrots and garlic. Sauté, stirring occasionally.
4. Drain and rinse mushrooms, then add to vegetables.
5. Add remaining 3-1/4 cups broth, bay leaves, turkey, Mrs. Dash seasoning, thyme, salt and pepper to pan. Cook until thoroughly heated, stirring occasionally.
6. Remove bay leaves and add cooked wilds rice to soup. Serve immediately.