Easy Turkey & Mushroom Soup - cooking recipe

Ingredients

2 cups of your favorite mushrooms (suggestions ( porcini, shitake, button)
1 stalk celery
1 medium carrot
1 small onion (I love using the pre-chopped frozen stuff for ease of use and no crying)
1 tablespoon margarine or 1 tablespoon butter
4 1/2 cups water
1 tablespoon instant chicken bouillon
1/8 teaspoon pepper
1/2 cup dry orzo pasta (or other small)
1 1/2 cups cooked turkey (you could even use canned chicken or turkey for speedier recipe)
2 tablespoons fresh parsley (or dried if you're indifferent to parsley like I am)
1 teaspoon fresh thyme (see parsley re ( use dried)

Preparation

In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!