Turkey-Vegetable Soup

• 2 c. turkey, chopped
• 2 Tbsp. salad oil
• 2 medium size onions
• 1 Tbsp. salt
• 1/2 tsp. ground sage
• 1/4 tsp. monosodium glutamate
• 1/4 tsp. pepper
• 1/2 small rutabaga, diced
• 3 large celery stalks
• 2 large carrots, sliced
• 2/3 c. small shell macaroni

1. In 5-quart Dutch oven, cook onions over medium heat in oil until lightly browned and tender (about 10 minutes).
2. Add turkey, salt, sage, monosodium glutamate, pepper and 8 cups of water. Over high heat, bring to a boil; reduce heat and simmer 45 minutes, stirring occasionally.
3. Add vegetables; turn to high until boiling.
4. Reduce heat to low, cover and simmer 15 minutes. Add macaroni; heat to medium and cook 10 more minutes until macaroni is tender and vegetables are done.
5. Stir occasionally. Serve.

turkey, salad oil, onions, salt, ground sage, monosodium glutamate, pepper, celery stalks, carrots, shell macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=909165 (may not work)