TURKEY-MUSHROOM SOUP

      Title: TURKEY-MUSHROOM SOUP
  Categories: Soups, Poultry, Microwave
       Yield: 6 Servings
  
       4 c  Sliced mushrooms
     1/2 c  Chopped onion
     1/2 c  Each sliced carrots & celery
       2    Cloves garlic, minced
       2 tb Margarine
       2 tb All-purpose flour
     1/4 ts Salt
     1/8 ts Dried whole thyme
     1/8 ts Dried whole marjoram
     1/2 c  Skim milk
       1 tb Dry sherry
       1    Egg yolk, lightly beaten
       1    (10 oz) can chicken broth
       1 c  Cubed cooked turkey
     1/3 c  Cooked regular rice
       1 tb Diced pimento
  
   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.
   
   Posted by Michael Grosz. Courtesy of Fred Peters.
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