Yield: 4 servings
Melt butter in large saucepan. Add mushrooms, celery, carrot and onion and cook until crisp tender. Dissolve bouillon granules in boiling water and add to vegetables. Add orzo.
Bring to a boil; reduce heat. Simmer, uncovered, 5-8 minutes or until orzo is tender but still firm. Stir in turkey, parsley, thyme and pepper; heat through.
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