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Turkey Soup
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1box | wild rice, (6oz) |
1T | canola oil |
2 cloves | minced garlic |
1 lg. | onion-chopped |
1 lg. | Carrot-chopped |
1 lg. | Celery-chopped |
1 c. | Mushroom-sliced |
1/4 c. | Flour |
1/2 tsp. | Tarragon |
1/2 tsp. | Thyme |
2 cans | chicken stock-15 oz each |
2 c. | Water |
1 can | evaporated milk-12 oz |
3 c. | Leftover turkey |
Prepare rice according to box directions. Set aside. Heat oil in large stock pot. Sauté garlic & onion 3 moon. Add vegetables. Stir fry 5 min. Then add flour & spices. Cook 1 min. Add liquids & bring to boil. Reduce heat & simmer 20 mien. Add rice & turkey
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