← All recipes

Turkey Soup With Shiitake Mushrooms, Prosciutto And Peas With Quinoa Pilaf

A home-style Turkey Soup With Shiitake Mushrooms, Prosciutto And Peas With Quinoa Pilaf made with Low Sodium Chicken Broth, Shiitake Mushrooms, Prosciutto, Peas, and Water. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 6 cup
• 5
• 1/4 lb
• 1 1/2 cup
• 3 cup
• 1 1/2 cup
• 2 tbsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Step 1: make the quinoa pilaf

2. 2

   Drain any excess water from the cooked quinoa, and stir in the chopped parsley or cilantro, 1 cup corn kernels, 2 tablespoons butter, and black pepper.

3. 3

   Cover the pilaf and keep warm.

4. 4

   Step 2: while the quinoa cooks, make the soup In a medium saucepan, bring the 6 cups low-sodium chicken broth boil.

5. 5

   Remove the stems from the 5 shitakes, slice them thinly, and add them to the chicken broth.

6. 6

   Lower the heat, cover, and simmer until the mushrooms are tender, 3 to 4 minutes.

7. 7

   Finely dice the 1/4 pound prosciutto and coarsely chop the cooked turkey.

8. 8

   Add it to the soup with the 1 1/2 cups frozen peas and diced turkey, and simmer to heat through, about 2 minutes.

9. 9

   Season with salt and freshly ground black pepper.

10. 10

    Step 3: serve Ladle the soup into heated bowls and place on the table.

11. 11

    Fluff the quinoa pilaf with a fork and season with additional salt and pepper, if necessary.

12. 12

    Turn the pilaf out into a serving bowl and place on the table.

13. 13

    "http://www.minutemeals.com/cgi-bin/SoftCart.exe/pages/recipes/print/s 0042print.htm?L+minutemeals+iiqy7296+953784773"