This is a delicious winter soup recipe, especially if you have leftover turkey in the freezer.
1 C. grated carrots 1 C. sliced mushrooms 1/2 C. coarsely chopped celery 1/2 C. chopped onion 1 Tbs. butter or margarine 1/2 C. all-purpose flour 2 14 oz. cans chicken broth 1 12 oz. can low-fat evaporated milk 1 1/2 C. diced cooked turkey 1/4 C. slivered almonds, toasted
Melt butter over medium heat. Add carrots, mushrooms, celery and onions; cook and stir 3-4 minutes or until vegetables are crisp tender. Stir in flour. Gradually add broth and milk, whisking until blended. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer uncovered 5 minutes. Heat almonds in small sauté pan over medium heat 3-5 minutes or until almonds begin to brown. Remove from pan, cool slightly. Stir almonds into soup just before serving.Yield: 6 servings