CHICKEN OR TURKEY TETRAZZINI SOUP

l cup fresh bread crumbs
l tbsps. butter
2 tbsps. parmesan finely grated
l tbsps. chopped fresh parsley
l tsp. lemon zest, minced
s&p to taste
4 oz. med. shell pasta
l-l/2 cups yellow onion diced
4 tbsps. butter
8 oz. buttom mushrooms, stems trimmed, sliced
l/4 cup flour
2 tsp. paprika
l/2 tsp. dried thyme
l/2 tsp. salt
l/2 tsp. pepper
l/4 tsp. nutmeg
l/3 cup dry sherry
4 cups chicken broth
l tbsps. fresh lemon juice
2 cups cooked turkey or chicken, diced
l/2 cup parmesan finely grated
l/4 cup pimentos sliced
Toast bread crumbs for topping in butter over med heat. Cool bread crumbs. Stir in parmesan, parsley, lemon zest, s&p. Set aside. Cook pasta for soup according to box directions. set aside. Saute onions and mushrooms in butter over med high, 5 mins. Whisk in flour and seasoning.s Stir in sherry, broth and fresh lemon juice. Add turkey, pimientos, parmesan and cooked pasta. Serve with bread crum topping.
Makes 6 cups Cuisine at Home magazine