Turkey And Rice Soup
|Chopped onions||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||3 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Dried basil||1⁄4 Teaspoon, crushed|
|Milk||2 1⁄2 Cup (40 tbs)|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Chopped cooked turkey/Chicken||1 1⁄2 Cup (24 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Cooked rice||1 Cup (16 tbs)|
|Tomatoes/12 cherry tomatoes, halved||2 Medium, cut into chunks|
In a 3-quart saucepan cook chopped onion, chopped green pepper, and garlic in butter or margarine till tender but not brown. Stir in flour, salt, marjoram, and basil. Add milk and broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Stir in chopped cooked turkey or chicken, peas, and cooked rice. Cook for 6 to 8 minutes or till heated through, stirring occasionally. Stir in tomato chunks or cherry tomato halves. Cook for 1 minute more.