Turkey Vegetable Soup

6 servings

1 med. onion, chopped
4 ribs celery, thinly sliced (abt. 2 cups)
3 med. carrots, thinly sliced (abt. 2 cups)
6 oz mushrooms, brushed of any dirt and sliced (abt. 3 cups)
2 med. tomatoes, seeded and chopped
1/2 lb. cooked turkey, cut into small chunks & slivers (chicken also works)
1 t. dried thyme
1 T. dried dill
4 c. no-salt, fat-free broth
1/2 t. salt

1. Spray large nonstick saucepan w/ nonstick spray and set over medium heat. Add the onion, celery, and carrots and cook, stirring until softened and aromatic, about 3 minutes. Add the mushrooms and tomatoes and cook, stirring occasionally, until the mushrooms have begun to give off their liquid and it is simmering, about 2 minutes.
2. Add the turkey and cook, stirring, just until lightly browned, about 1 minute. Add the thyme and dill and cook 20 seconds. Pour in the broth, scraping up any browned bits from the bottom of the pan. Cover, reduce the heat to low, and simmer 30 minutes, until the veggies are tender and the soup smells terrific. Season w/ salt and serve at once.

This another amazing recipe from Dr. Phil's The Ultimate Weight Solution Cookbook. --Keri