Chicken Mushroom Wild Rice Soup
|Mushrooms||5 Ounce, sliced|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Canned chicken broth||14 1⁄2 Ounce (3 Can)|
|Cooked rice||2 Cup (32 tbs)|
|Cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
|Dried marjoram leaves||1⁄4 Teaspoon, crushed|
|Dry sherry||2 Tablespoon|
Melt margarine in 4-quart saucepan or Dutch oven over medium heat.
Add mushrooms and green onions; cover and cook 2 to 3 minutes or until mushrooms release juices.
Stir in remaining ingredients except sherry; simmer uncovered 10 minutes, stirring occasionally.
Stir in sherry; salt and pepper to taste.