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Turkey, Mushroom, and Lentil Soup

Source: Quick from Scratch - Soups and Salads
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Active Time:  10 Minutes
Total Time:  35 Minutes
  Serves 4
Turkey from the deli--or from last night's dinner--makes this hearty soup especially substantial. You can easily do without the meat, though; for a perfect vegetarian meal, the mushrooms and lentils can stand on their own.
RECIPE INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
10 ounces mushrooms, sliced thin
2 cloves garlic, minced
1 tablespoon soy sauce
1 cup lentils
1 3/4 teaspoons salt
2 quarts water
1 1/2-pounds piece cooked turkey, cut into 1/2-inch cubes (about 2 cups)
1/4 teaspoon fresh-ground black pepper
1/4 cup plus 1 1/2 tablespoons chopped fresh parsley
Turkey, Mushroom, and Lentil Soup Recipe at Cooking.com
DIRECTIONS
In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high. Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.


Add the lentils, salt, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.


Stir the turkey, pepper, and 1/4 cup of the parsley into the soup. Top each serving with some of the remaining 1 1/2 tablespoons parsley.


Variations:
Try two cups of diced cooked chicken or ham instead of the turkey.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 444
Fat. Total: 9g
Fiber: 16g
Carbohydrates, Total: 34g
Sodium: 1337mg
% Cal. from Fat: 18%
Cholesterol: 105mg
Protein: 58g
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