Turkey Vegetable Soup
|Unsalted butter/Margarine||2 Tablespoon|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Chopped yellow onions||1 1⁄2 Cup (24 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Turkey stock/Low- sodium chicken broth||10 Cup (160 tbs)|
|Uncooked long grain white rice||2⁄3 Cup (10.67 tbs)|
|Salt||1 Teaspoon (To Taste)|
|Black pepper||1⁄2 Teaspoon|
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 Tablespoon|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary leaves||1 Tablespoon|
|Diced white turnips||2 Cup (32 tbs)|
|Green beans||2 Cup (32 tbs), bite-size pieces (Fresh Or Frozen)|
|Diced cooked turkey||12 Ounce (2 Cups)|
|Fresh lemon juice||2 Tablespoon|
|Minced parsley||1⁄4 Cup (4 tbs)|
1. In an 8-quart stockpot, melt the butter over moderately high heat. Add the mushrooms, onions, carrots, celery, and garlic and saute for 5 minutes or until the vegetables are tender.
2. Add the stock, rice, bay leaf, salt, pepper, thyme, and rosemary. Raise the heat to high and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes, stirring and skimming the surface occasionally.
3. Add the turnips and green beans and simmer for 7 minutes. Stir in the turkey and simmer another 5 minutes or until the vegetables are tender. Discard the bay leaf and stir in the lemon juice and parsley.