Title: Turkey-mushroom soup
 Categories: Soups, Poultry, Microwave
      Yield: 6 servings
 
      4 c  Sliced mushrooms
    1/2 c  Chopped onion
    1/2 c  Each sliced carrots & celery
      2    Cloves garlic, minced
      2 tb Margarine
      2 tb All-purpose flour
    1/4 ts Salt
    1/8 ts Dried whole thyme
    1/8 ts Dried whole marjoram
    1/2 c  Skim milk
      1 tb Dry sherry
      1    Egg yolk, lightly beaten
      1    (10 oz) can chicken broth
      1 c  Cubed cooked turkey
    1/3 c  Cooked regular rice
      1 tb 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.
  
  Posted by Michael Grosz. Courtesy of Fred Peters.