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Turkey Tortellini Soup

1 pk (7 ounces) dried Cheese-filled tortellini
2 1/4 c Water
2 tb Rice wine vinegar or White wine vinegar
2 tb Soy sauce
1 cn (10-3/4 ounces) condensed chicken broth
1 To 2 tb Finely chopped gingerroot or 1 To 2 ts ground ginger
2 c Sliced bok choy
2 c Cut-up cooked turkey (about 10 ounces)
2 Green onions (with tops), sl
1 c Enoki mushrooms

Cook tortellini as directed on package; drain. Heat water, vinegar, soy sauce, chicken broth and gingerroot to boiling in 3-quart saucepan; reduce heat. Stir in bok choy stems (reserve leaves), turkey and onions. Simmer 15 minutes. Stir in bok choy leaves and mushrooms. Simmer just until leaves are wilted.

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