Easy Turkey & Mushroom Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups water
  • 18
    teaspoon pepper
  • 12
    cup dry orzo pasta (or other small)
  • 1 12
    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)
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DIRECTIONS

  • 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.
  • 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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