Turkey-mushroom Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
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.
Source from luhu.jp
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.
Source from luhu.jp