Turkey-mushroom soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Sliced mushrooms |
| ½ | cup | Chopped onion |
| ½ | cup | Each sliced carrots & celery |
| 2 | Cloves garlic, minced | |
| 2 | tablespoons | Margarine |
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Dried whole thyme |
| ⅛ | teaspoon | Dried whole marjoram |
| ½ | cup | Skim milk |
| 1 | tablespoon | Dry sherry |
| 1 | Egg yolk, lightly beaten | |
| 1 | (10 oz) can chicken broth | |
| 1 | cup | Cubed cooked turkey |
| ⅓ | cup | Cooked regular rice |
| 1 | tablespoon | Diced pimento |
Directions
Combine mushrooms, onion, celery, carrots, garlic and margarine in a 2 quart casserole; microwave, uncovered at HIGH for 6 to 7 minutes, stirring after 3 minutes.
Add flour, salt, thyme, and marjoram; stir well. Add milk and next three ingredients, stirring well. Microwave, uncovered at HIGH 6 to 9 minutes or until slightly thickened, stirring every 2 minutes.
Yields about 5 cups.
Posted by Michael Grosz. Courtesy of Fred Peters.