TURKEY-MUSHROOM SOUP
Regi Dean's Recipes 08/22/99
Soups
Fred Peters
{*****}
(10 oz) can chicken broth	1
All-purpose flour	2 tb
Chopped onion	1/2 c
Cloves garlic, minced	2
Cooked regular rice	1/3 c
Cubed cooked turkey	1 c
Diced pimento	1 tb
Dried whole marjoram	1/8 ts
Dried whole thyme	1/8 ts
Dry sherry	1 tb
Each sliced carrots & celery	1/2 c
Egg yolk, lightly beaten	1
Margarine	2 tb
Salt	1/4 ts
Skim milk	1/2 c
Sliced mushrooms	4 c
{**********}
 6 Servings
Combine mushrooms, onion, celery, carrots, garlic and margarine in a 2
quart casserole; microwave, uncovered at HIGH for 6 to 7 minutes,
stirring after 3 minutes.
Add flour, salt, thyme, and marjoram; stir well.  Add milk and next
three ingredients, stirring well. Microwave, uncovered at HIGH 6 to 9
minutes or until slightly thickened, stirring every 2 minutes.
Yields about 5 cups.

Fred Peters.