Turkey and Mushroom with Brown Rice

Ingredients

• Almond milk

  Plain

  2 ½ cup or 600g

• Pepper

  Spices, black

  1 tsp or 2g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Salt

  Table

  ½ tsp or 3g

• Ground turkey

  Poultry food products, raw

  1 ½ lb or 680g

• Chicken stock

  Soup, home-prepared

  6 cup or 1.44kg

• Mushrooms

  Enoki, raw

  2 cup sliced or 130g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Onions

  Raw

  1 medium or 110g

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  ½ cup or 118g

• Brown rice

  Long-grain, raw

  2 cup or 370g

Directions

1. Saute onions, salt, pepper, and Italian seasonings in a little chicken broth in a large soup pot until onions turn translucent.
2. Add ground turkey and cook until thoroughly done.
3. Add mushrooms and enough chicken broth to cover, cooking on medium-high heat until mushrooms are soft.
4. Mix in the remaining chicken stock and almond milk. Dissolve cornstarch in 1/2 cup of water and add to the pot. Stir and heat through.
5. Stir in cooked brown rice and simmer on low for 30 minutes. Enjoy!

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