Bernie
Tue, 22 Mar 2005 20:25:14 -0800
Creamy Turkey Soup
Curl up with the creamy goodness of this low-fat, low salt (but not
low-in-taste) soup.
2 medium carrots, peeled and sliced
2 medium celery ribs,sliced
1 medium yellow onion,chopped
4 cloves garlic, minced
1 medium tomato, seeded and chopped
4 cups reduced sodium chicken broth
1/2 cup frozen whole kernel corn
1 tsp. dried thyme
1/4 tsp. ground black pepper
2 cups cubed cooked turkey
2 cups evaporated skim milk
2 TB chopped parsley
Spray a large saucepan with vegetable cooking spray. Heat saucepan over
medium-high heat. Add carrots, celery, and onion. Cook, stirring, until
vegetables are tender, about 7 minutes.
Add garlic, tomato, broth, corn, thyme, and pepper to saucepan. Bring to a
boil. Reduce heat to low. Simmer soup until vegetables are cooked through,
about 15 minutes. Stir in turkey and milk. Cook, stirring, until heated
through,
about 5 minutes.
Ladle soup into individual serving bowls. Sprinkle with parsley. Serve
immediately.
Yield: 6 servings.
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