Turkey, Mushroom, and Wild Rice Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 1 stalk celery, diced
• 1 leek, white and green parts, diced
• 1 portobello mushroom cap (gills and stem discarded), diced
• 1/2 pound button mushrooms, diced
• 1/4 pound shiitake mushrooms (stems discarded), diced
• 1 teaspoon sea salt
• 1/4 teaspoon Spanish smoked hot paprika
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup tawny port or dry sherry
• 8 cups low-sodium turkey stock
• 1/2 cup wild rice, rinsed
• 1 cup diced roasted turkey meat
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh parsley