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Chinese Turkey Soup

Serves: 6

   8 turkey breast tenderloin slices
   1/2 cup celery, sliced diagonally
   8 mushrooms fresh
   2 14 1/2-ounce cans chicken broth
   1 tablespoon soy sauce, low sodium
   2 tablespoons lemon juice
   2 tablespoons cornstarch

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* Turkey breasts; fresh, about 1 lb, cut in 1-inch cubes. ** Chicken broth can be low sodium as well as the soy sauce.

Place turkey cubes, celery, mushrooms, chicken broth, and soy sauce in Crock-pot. Cover and cook on LOW 8 to 10 hours or on HIGH for 4 to 6 hours. Before serving, mix lemon juice and cornstarch together, mix into soup. Cover and cook on HIGH 20 to 30 minutes.



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