Easy Turkey & Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like this recipe because it's easy and is great left over. My husband found it in the Better Homes & Gardens One Dish Meals booklet at the supermarket. It's one of our good old standbys. Ingredients:
2 cups of your favorite mushrooms (suggestions ( porcini, shitake, button) |
1 stalk celery |
1 medium carrot |
1 small onion (i love using the pre-chopped frozen stuff for ease of use and no crying) |
1 tablespoon margarine or 1 tablespoon butter |
4 1/2 cups water |
1 tablespoon instant chicken bouillon |
1/8 teaspoon pepper |
1/2 cup dry orzo pasta (or other small) |
1 1/2 cups cooked turkey (you could even use canned chicken or turkey for speedier recipe) |
2 tablespoons fresh parsley (or dried if you're indifferent to parsley like i am) |
1 teaspoon fresh thyme (see parsley re ( use dried) |
Directions:
1. In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
2. Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
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