12 Servings 30 min Cook
2 1/2 Cup Almond Milk
1 Tsp Pepper
1 Tbsp, chopped Basil
1/2 Tsp Salt
1 1/2 Lb Ground Turkey
6 Cup Chicken Stock (Canned)
2 Cup sliced Mushrooms
1 Medium (2-1/2" dia) Onions
1/4 Grams Cornstarch
1/2 Cup Water
2 Cup Brown Rice
In a large soup pot saute onions, salt, pepper and Italian seasonings in a little chicken broth until onions turn translucent.
Add ground turkey and cook until thoroughly done.
Add mushrooms and enough chicken broth to cover and cook on medium-high heat until mushrooms are soft
Add remaining chicken stock and almond milk.
Mix cornstarch with 1/2 cup of water and add to pot.
Stir and heat through.
Add cooked brown rice.
Simmer on low for 30 minutes.
Eat.
