Turkey-Mushroom Soup

The indredients are:
4 cup Sliced mushrooms 1/2 cup Chopped onion 1/2 cup Each sliced carrots & celery 2 Cloves garlic, minced 2 tbsp Margarine 2 tbsp All-purpose flour 1/4 tsp Salt 1/8 tsp Dried whole thyme 1/8 tsp Dried whole marjoram 1/2 cup Skim milk 1 tbsp Dry sherry 1 Egg yolk, lightly beaten 1 (10 oz) can chicken broth 1 cup Cubed cooked turkey 1/3 cup Cooked regular rice 1 tbsp Diced pimento

The recipe yield is:
6 Serving

Info:
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.

Note:
Soups; Poultry; Microwave

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