Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/4636/
Turkey and Mushroom Soup
Yield: 4 servings
Ingredients
| 1 | tablespoon | butter | |
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| 2 | cups | fresh mushrooms, sliced | |
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| 1 | stalk | celery, thinly sliced | |
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| 1 | medium carrot, thinly sliced | ||
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| 1 | small onion, chopped | ||
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| 1 | tablespoon | instant chicken bouillon granules | |
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| 4 1/2 | cups | boiling water | |
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| 1/2 | cup | orzo pasta | |
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| 1 1/2 | cups | chopped, cooked turkey | |
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| 2 | tablespoons | fresh parsley, snipped | |
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| 1 | teaspoon | fresh thyme, snipped | |
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| 1/8 | teaspoon | pepper | |
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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.
Please note that some ingredients and brands may not be available in every store.
Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/4636/
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