Turkey and rice soup

 
                            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!!