Turkey Mushroom Soup

Turkey Mushroom Soup
Serve with fresh hot French bread.

Servings: 4

• 1 tablespoon light margarine
• 1 stalk celery, sliced very thin
• 1 medium carrot, peeled, sliced very thin
• 1 small onion, chopped fine
• 2 cups fresh mushrooms, sliced (buttom, porcini, shiitake, or cremini)
• 4 1/2 cups water
• 1/8 teaspoon black pepper
• 1 tablespoon beef bouillon granules
• 1/2 cup dried orzo
• 1 1/2 cups cooked turkey breast, chopped
• 2 tablespoons fresh parsley, snipped
• 1 teaspoon fresh thyme, snipped

In a large nonstick saucepan, melt margarine and cook the mushrooms, celery, carrot and onion until tender but still crisp. Stir in water, bouillon granules and black pepper.

Bring to boiling and stir in orzo. Return to boiling and reduce heat. Simmer, uncovered for 5 to 8 minutes or until orzo is tender but still firm. Stir in turkey, parsley and thyme and heat through.

*Note: If you use dried herbs, add them to the beginning of cooking.

Per Serving: 316 Calories; 3g Fat (7.6% calories from fat); trace Saturated Fat; 28g Protein; 48g Carbohydrate; 6g Dietary Fiber; 58mg Cholesterol; 349mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 6 Vegetable; 1/2 Fat.