Turkey soup with wild rice and mushrooms by Athena Loizidou

Ingredients

• 20 gr. olive oil
• 450 gr. turkey breast without skin and bones
• 280 gr. wild rice
• 3 carrots, peeled and chopped
• 3 stalks of celery, finely chopped
• 1 medium onion, finely chopped
• 1½ liter of water
• 1 cube of chicken broth, without salt
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• ½ teaspoons bukovo
• 60 gr. fresh spinach leaves
• 2 tablespoons fresh chopped parsley
• 240 gr. milk
• 50 gr. grated parmesan, plus more for serving
• Salt and black pepper