Turkey-mushroom soup

Yield: 6 servings

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


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