TURKEY + CRANBERRY SOUP

354 GRAMS (SERVINGS 8-10 (2 CUP) / PORTIONS COPIEUSES 354 GRAMS

DIRECTIONS: 1) IN LARGE POT COMBINE 2 TBSP OIL, 1 LARGE CHOPPED ONION, 1-2 LB GROUND OR CUBED TURKEY. SAUTE FOR 5 MINS. 2) ADD 1 C CHOPPED CELERY, 1 C CHOPPED CARROT. COOK UNTIL MEAT IS BROWNED. 3) ADD 10 C WATER AND PACKAGE CONTENTS. BRING TO A BOIL AND SIMMER COVERED FOR 1 HR, ADDING WATER IF NEEDED. OPTION: PEELED AND CUBED SWEET POTATO, AND/OR HALVED BRUSSELS SPROUTS. NOTE: IF USING COOKED LEFTOVER TURKEY, FOLLOW THE SAME INSTRUCTIONS WITHOUT BROWNING THE MEAT AT THE BEGINNING. JUST ADD COOKED MEAT WHEN YOU ADD THE WATER AND PACKAGE CONTENTS. PLEASE NOTE SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING.

INGREDIENTS: RICE ( BROWN WILD), DRIED VEGETABLES ( CARROT, ONION, POTATO, LEEKS, PEPPERS, CELERY, CABBAGE, SULPHITE), SOUP BASE (CORN SYRUP SOLIDS, SALT, SUGAR, WHEAT FLOUR, DEXTROSE, CORN STARCH, CANOLA OIL, GUAR GUM, NATURAL FLAVOR, TURMERIC, HERBS, SPICES), DRIED CRANBERRY(CRANBERRY, SUGAR, SUNFLOWER OIL),QUINOA, DRIED CARROT, GARLIC, ONION, HERBS, SPICES. MAY CONTAIN: TREE NUTS, PEANUTS, SOY, EGG, MILK, SESAME, MUSTARD, BARLEY