This was a big hit at our house tonight. Each of us ate up every last drop on our plates. Mitch and I went back for seconds!
1 leek, finely sliced
2 garlic cloves, minced
10 oz ground turkey
1 cup sliced mushrooms
1/2 cup frozen peas
1 box condensed portabello mushroom soup (Trader Joe’s)
1/3 c. half and half
1/3 c. vegetable broth
1/2 c. greek yogurt
Spike Seasoning
Egg Noodles, cooked
In a skillet, cook turkey, garlic and onion until meat is no longer pink. Add mushrooms and peas. Cook and stir for 1 minute. Stir in the soup, half and half, and Spike Seasoning.
Bring to a boil. Reduce heat. Simmer, uncovered for 5-10 minutes.
Stir in greek yogurt and vegetable broth; heat gently. Do not boil. Serve over cooked egg noodles.
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