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Turkey Tortellini Soup


1 package dried, (7 ozs)
1 cheese-filled tortellini
2 1/4 cup water
2 tbsp rice wine vinegar or
1 white wine vinegar
2 tbsp soy sauce
1 can condensed, (10-3/4 ozs)
1 chicken broth
1 to
2 tbsp finely chopped
1 gingerroot or
1 to
2 tsp ground ginger
2 cup sliced bok choy
2 cup cut-up cooked turkey
1 ; (about 10 ozs)
2 green onions (with tops), sliced
1 cup enoki mushrooms

Recipe by: Betty Crocker s Cookbook Cook tortellini as directed on
package; drain. Heat water, vinegar, soy sauce, chicken broth and
gingerroot to boiling in 3-quart saucepan; reduce heat. Stir in bok
choy stems (reserve leaves), turkey and onions. Simmer 15 minutes.
Stir in bok choy leaves and mushrooms. Simmer just until leaves are





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