Turkey and Mushroom Soup

Yield: 4 servings

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Ingredients

check butter 1 tablespoon butter

check fresh mushrooms, sliced 2 cups fresh mushrooms, sliced

check celery, thinly sliced 1 stalk celery, thinly sliced

check medium carrot, thinly sliced 1 medium carrot, thinly sliced

check small onion, chopped 1 small onion, chopped

check instant chicken bouillon granules 1 tablespoon instant chicken bouillon granules

check boiling water 4 1/2 cups boiling water

check orzo pasta 1/2 cup orzo pasta

check chopped, cooked turkey 1 1/2 cups chopped, cooked turkey

check fresh parsley, snipped 2 tablespoons fresh parsley, snipped

check fresh thyme, snipped 1 teaspoon fresh thyme, snipped

check pepper 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.