Turkey and Mushroom Soup

Yield:
4 servings

Ingredients:

  1. 2 cups fresh mushrooms, sliced
  2. 1 stalk celery, thinly sliced
  3. 1 medium carrot, thinly sliced
  4. 1 small onion, chopped
  5. 1 tablespoon butter
  6. 1 tablespoon instant chicken bouillon granules
  7. 1/2 cup orzo pasta
  8. 1 1/2 cups chopped, cooked turkey
  9. 2 tablespoons fresh parsley, snipped
  10. 1 teaspoon fresh thyme, snipped
  11. 4 1/2 cups boiling water
  12. 1/8 teaspoon pepper
Directions:

Melt butter in large saucepan. Add mushrooms, celery, carrot and onion and cook until crisp tender. Dissolve bouillon granules in boiling water and add to vegetables. Add orzo.

Bring to a boil; reduce heat. Simmer, uncovered, 5-8 minutes or until orzo is tender but still firm. Stir in turkey, parsley, thyme and pepper; heat through.


TDS 3