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.

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