Turkey-Vegetable Soup - cooking recipe

Ingredients

2 c. turkey, chopped
2 Tbsp. salad oil
2 medium size onions
1 Tbsp. salt
1/2 tsp. ground sage
1/4 tsp. monosodium glutamate
1/4 tsp. pepper
1/2 small rutabaga, diced
3 large celery stalks
2 large carrots, sliced
2/3 c. small shell macaroni

Preparation

In 5-quart Dutch oven, cook onions over medium heat in oil until lightly browned and tender (about 10 minutes).
Add turkey, salt, sage, monosodium glutamate, pepper and 8 cups of water. Over high heat, bring to a boil; reduce heat and simmer 45 minutes, stirring occasionally.
Add vegetables; turn to high until boiling.
Reduce heat to low, cover and simmer 15 minutes. Add macaroni; heat to medium and cook 10 more minutes until macaroni is tender and vegetables are done.
Stir occasionally. Serve.