• 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