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