Goodbye-To-The-Thanksgiving-Turkey Soup
INGREDIENTS:
1 pk Frozen Asparagus Spears
1 cn Cheddar Cheese Soup;
-undiluted
2 Chicken Bouillon Cubes
1/4 c Pimento Strips
3 tb Water
1 1/2 c Water
1 1/3 c Instant Rice
2 c Leftover Turkey; cut in lge.
-pieces
1/4 c Slivered Almonds
1 pk Frozen Asparagus Spears
1 cn Cheddar Cheese Soup;
-undiluted
2 Chicken Bouillon Cubes
1/4 c Pimento Strips
3 tb Water
1 1/2 c Water
1 1/3 c Instant Rice
2 c Leftover Turkey; cut in lge.
-pieces
1/4 c Slivered Almonds
Cook asparagus according to package directions, drain. Measure 1/2 c of cheese soup; set aside. Dissolve bouillon cubes in 1 1/2 cup water. Combine remaining soup with bouillon mixture in skillet. Cover. Place on burner with a brain at 210?. When mixture boils, turn burner off, stir in rice. Top with asparagus spears and turkey. Blend 1/2 cup soup with 3 tbs. water, spoon over turkey. Cover, cook on burner set at 210? for 10 minutes. Garnish with slivered almonds.
Serves 4 to 6
Serves 4 to 6