Turkey Mushroom Soup Recipe
Ingredients
- (10 oz) can chicken broth 1
- All-purpose flour 2 tb
- Chopped onion 1/2 c
- Cloves garlic, minced 2
- Cooked regular rice 1/3 c
- Cubed cooked turkey 1 c
- Diced pimento 1 tb
- Dried whole marjoram 1/8 ts
- Dried whole thyme 1/8 ts
- Dry sherry 1 tb
- Each sliced carrots & celery 1/2 c
- Egg yolk, lightly beaten 1
- Margarine 2 tb
- Salt 1/4 ts
- Skim milk 1/2 c
- Sliced mushrooms 4 c
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 108 | |
| Calories from Fat 42 | 39% |
| Total Fat 4.77g | 6% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.7g | |
| Cholesterol 18mg | 6% |
| Sodium 182mg | 8% |
| Potassium 327mg | 9% |
| Total Carbs 7.77g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.09g | 2% |
| Protein 8.4g | 13% |
