TURKEY-MUSHROOM SOUP
This might just be my favorite comfort soup. Excellent for
those chilly days up north.
Ingrediens
4 cups sliced mushrooms
1/2 cup chopped onion
1/2 cups 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 yoke, lightly beaten
1 (10 oz) can chicken broth
1 cup cubed cooked turkey
1/3 cup cooked regular rice
1 Tbsp diced pimento
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 remaining ingredients, stirring well. Microwave,
uncovered at high 6 to 9 minutes or until slightly
thickened, stirring every 2 minutes. Yields about 5 cups.
