Busters Recipes

Turkey Soup with Shiitake Mushrooms, Prosciutto, and Peas
6 cups (3 16-ounce cans) low-sodium chicken broth
5 large fresh shiitake mushrooms
1/4 pound prosciutto
1 1/2 cups frozen baby peas
Cooked turkey meat (enough for 4 cups)
Salt and freshly ground black pepper
In a medium saucepan, bring the 6 cups low-sodium chicken broth boil. Remove
the stems from the 5 shitakes, slice them thinly, and add them to the
chicken broth. Lower the heat, cover, and simmer until the mushrooms are
tender, 3 to 4 minutes. Finely dice the 1/4 pound prosciutto and coarsely
chop the cooked turkey. Add it to the soup with the 1 1/2 cups frozen peas
and diced turkey, and simmer to heat through, about 2 minutes. Season with
salt and freshly ground black pepper.

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