Turkey-Mushroom Soup Recipe

Ingredients:

4 cup Sliced mushrooms
1/2 cup Chopped onion
1/2 cup Each sliced carrots & celery
2 Cloves garlic, minced
2 tbsp Margarine
2 tbsp All-purpose flour
1/4 tsp Salt
1/8 tsp Dried whole thyme
1/8 tsp Dried whole marjoram
1/2 cup Skim milk
1 tbsp Dry sherry
1 Egg yolk, lightly beaten
1 (10 oz) can chicken broth
1 cup Cubed cooked turkey
1/3 cup Cooked regular rice
1 tbsp Diced pimento

Instructions:

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.

Servings: 6