Turkey Mushroom Soup
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 |
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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
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