Mushroom, turkey and rice soup

(from BH &G's Biggest Book of Slow Cooker Recipes)
serves 6

2 c fresh mushrooms (like shiitake or button)
1 1/2 c sliced bok choy (also known as Chinese cabbage)
1 medium onion (chopped)
2 medium carrots (cut into bite-sized pieces) (1 c)
1 lb turkey (or chicken)
2 (14 1/2 oz) cans chicken broth
2 T soy sauce
1 T sesame oil (optional)
4 cloves garlic, minced
2 t ginger (fresh is best)
1 c instant rice

1. In slow cooker place mushrooms, bok choy, onion, and carrots. Add turkey or chicken to cooker. Combine chicken broth, soy sauce, sesame oil, garlic and ginger. Pour over veggies and turkey

2. Cover and cook on low heat 8-10 hours or high heat 4 to 5 hours. Stir in rice. Cover and let stand for 5-10 mins. Ladle into bowls and enjoy!

For freezer meal, simply defrost and reheat in pot or microwave!