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.

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