Creamy Turkey Mushroom Soup

(easy, filling, and delish, if I do say so myself)

1 1/2 cup cooked skinless light meat turkey
1 cup cooked skinless dark meat turkey
64 oz Fat Free Vegetable Broth
20 oz fat-free evaporated milk
3 cup cooked brown rice
1 large onion(s)
1 cup carrot(s)
1 cup celery
4 cup mushroom(s) (mix of baby bella and shitake)
Cooking spray
Salt and pepper to taste
2T fresh thyme
2T fresh sage

Sautee onions, celery and carrots (chopped medium to fine) in cooking spray until soft. Chop mushrooms and add to vooked vegetables. Add salt and pepper. When mushrooms are soft, ad herbs, vegetable broth, and chopped turkey. Heat to just below boiling. Add evaporated skim milk and cooked brown rice. Heat through.

Makes 10 1.5 C servings, 4WW points per serving.

Serve with cornbread and a tossed green salad for a wonderful meal!