Title: Turkey-Mushroom Soup
Categories: Soup Poultry Microwave
Yield: 6 Servings

4	c	Sliced mushrooms
1/2	c	Chopped onion
1/2	c	Each sliced carrots & celery
2		Cloves garlic, minced
2	tb	Margarine
2	tb	All-purpose flour
1/4	ts	Salt
1/8	ts	Dried whole thyme
1/8	ts	Dried whole marjoram
1/2	c	Skim milk
1	tb	Dry sherry
1		Egg yolk, lightly beaten
1		(10 oz) can chicken broth
1	c	Cubed cooked turkey
1/3	c	Cooked regular rice
1	tb	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 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.

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