* Exported from MasterCook *
HEARTY TURKEY 'N' RICE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice soup
Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon butter
1 rib celery -- sliced
1 medium carrot -- sliced
1/2 cup fresh mushrooms -- chopped
2 cups chicken or turkey broth
3/4 pound Velveeta cheese -- cubed
1 1/2 cups cooked turkey -- cubed
1 1/2 cups cooked rice
2 tablespoons chicken bouillon granules
1/2 teaspoon celery salt
1/4 teaspoon pepper
1. In a large saucepan, melt butter over medium-high heat. Add celery, carrot and mushrooms; cook and stir 6-8 minutes or until tender. Stir in broth, cheese, turkey, rice, bouillon, celery salt and pepper.
2. Cook and stir until cheese is melted and soup is heated through
Description:
"Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. - Maggie Brewer, Canandiagua, New York"
Source:
"Taste of Home"
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Per Serving (excluding unknown items): 139 Calories; 3g Fat (19.1% calories from fat); 12g Protein; 15g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 546mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
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