Recipe - Creamy Turkey-Mushroom Casserole

Vegetable cooking spray
1 cup Finely chopped onion
One half cup Chopped celery
3 cup Chopped peeled turnip, (1
pound)
3 cup Chopped peeled rutabaga, (1
pound)
2 One half cup Chopped peeled red potato,
(1 pound)
31 One half ounce Lowsalt chicken broth, (3
cans)
1 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Ground nutmeg
One half cup Nonfat sour cream

Coat a large Dutch oven with cooking spray, and place over medium heat
until hot. Add onion and celery; saute 4 minutes or until tender. Add
turnip and next 3 ingredients; stir well. Bring to a boil; cover, reduce
heat, and simmer 40 minutes or until the vegetables are tender.

Place half of turnip mixture in a blender, and process until smooth.

Pour into a bowl, and repeat procedure with remaining turnip mixture.
Return the puree to pan, and add salt, pepper, and nutmeg. Cook over low
heat until thoroughly heated. Yield: 2 quarts (serving size: 1 cup soup and
1 tablespoon sour cream).

Per serving: 73 Calories; 0g Fat (2% calories from fat); 7g Protein; 15g
Carbohydrate; 2mg Cholesterol; 561mg Sodium

Serving Ideas : Ladle into individual soup bowls; top with sour cream.

Recipe by: Cooking Light, Nov/Dec 1994, page 180

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.