*  Exported from  MasterCook  *

                           Turkey and Rice Soup

Recipe By     : The Toronto Star - December 26, 1998
Serving Size  : 10   Preparation Time :0:00
Categories    : Poultry/Stuffing                 Soups & Stews
                Tried 'N True                    Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      Canola oil
   1      large         yellow onion -- chopped
   1      cup           carrots -- chopped
   1      cup           celery -- chopped
   1      cup           turnip -- chopped
   1      cup           white rice
   3 1/2  cups          canned tomatoes -- plum, undrained
   8      cups          chicken stock -- or turkey stock
     1/2  teaspoon      salt -- optional
     1/2  teaspoon      hot pepper sauce -- to taste
     1/4  teaspoon      dried basil
     1/4  teaspoon      oregano
     1/4  teaspoon      thyme
   2      cups          cooked turkey breast meat -- small dice
     1/4  cup           fresh parsley -- chopped fine

In large saucepan, heat oil over medium heat.  Add onion and chopped
vegetables.  Cook 5 minutes or until onion is soft.  Add rice and stir well.
Add tomatoes, stock, salt, hot pepper sauce, basil, oregano and thyme.
Bring to boil over medium-high heat.  Reduce heat to medium-low and simmer,
covered, 20 minutes or until rice is tender.
Stir in cooked turkey.  Add more stock if desired.  Heat 1 minute.

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NOTES : Serves 10 (1-1/2 cup servings) Calories 173, Total Fat 3.1 g, Fibre
2.1 g
W.W. Points per 1-1/2 cups 4
Dietary Exchanges:  1 Bread, 1 Meat, 1-1/2 Vegetables

This soup is so good!!