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Turkey Mushroom Soup Recipe

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This recipe for Turkey Mushroom Soup, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurel Clausing
Added: Tuesday, March 10, 2009


4 c. sliced mushrooms
1/8 tsp. dried marjoram
1/2 c. chopped onion
1/2 c. skim milk
1/2 c. sliced carrots
1 TB. dried sherry
1/2 c. sliced celery
1 egg yolk, lightly beaten
2 cloves garlic, minced
1 (10 oz.) can chicken broth
2 T. margerine
1 c. cubed cooked turkey
2 TB. flour
1/3 c. cooked regular rice (I used long grain and wild rice with no seasoning.)
1/4 tsp. salt
1 t. diced pimento (did not have so I did not use.)

Saute 1st 6 until tender being careful not to burn. Add the next 3 ingred. and fresh thyme (if you have it); stir well. Add milk and the nest 3 ingredients; heat and stir until thickened. Add the turkey and rice and heat thru being careful not to cook on high heat; it will stick and burn. MICROWAVE instructions: Combine 1st 6 in a 2 quart casserole; microwave, uncovered at high for 6-7 minutes, stirring after 3 minutes. Add flour, salt, thyme, and marjoram; stir well. Add milk and next 3 ingredients, stirring well. Microwave, uncovered at high for 6-9 minutes or until slightly thickened, stirring every 2 minutes. Then add turkey and rice and cook for 1-2 minutes or until hot.

Personal Notes:
Personal Notes:
I made this recipe and really liked it, but I am not sure how closely I followed amounts. I used fresh thyme because I had it in the house. It was quite tasty. I am sure that you could use chicken if you wanted to.




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