Yield: 20 Prep Time: 45 minutes Establishment: School, Restaurant, Business and Industry Account   Ethnicity: American   Meal Type: Soup, Stew, Chili   Occasion: Tailgate, Superbowl   Preparation Method: Simmer, Saute   Product Type: Turkey Broth, Cooked Turkey

Ingredients

2-1/2 Pounds mushrooms, fresh, sliced

3 Tablespoons lemon juice

3-1/2 Ounces margarine

7/8 Cup onion, diced

3 Quarts TURKEY STOCK

1/2 Cup all-purpose flour

1 Cup water, cold

4 Teaspoons mushroom base

1/2 Teaspoon white pepper, ground

3-1/3 Cups 2% milk

1-2/3 Cups sour cream

3 Tablespoons fresh parsley, chopped

1-1/4 Pounds PULLED TURKEY, 3/4-inch diced

Toss sliced mushrooms with lemon juice to prevent browning. Melt margarine in large pot and saute onions over medium-high heat until translucent. Add sliced mushrooms and saute 5 more minutes. Add stock to kettle and bring to a boil. Blend flour with water to form a smooth slurry and whisk into kettle. Reduce heat and simmer 10 minutes, until thick and smooth. While cooking, stir in mushroom base and white pepper. When finished simmering, reduce heat again to low and stir in sour cream, milk, parsley and turkey. Heat gently, but do not boil, for 5 minutes. Serve 8-fluid-ounce portions.

Recipe Source: Recipe developed by Sara Lee Refrigerated Foods

Nutrition Facts Calories 170   Calories from Fat 90 % Daily Value* Total Fat 9g 14% Saturated Fat 4g 20% Cholesterol 45mg 15% Sodium 620mg 26% Total Carbohydrate 8g 3% Dietary Fiber 1g 4% Sugars 4g   Protein 13g   Vitamin A 8% Vitamin C 6% Calcium 8% Iron 6% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4