1 tbsp. butter
1/3 c. chopped carrot
1/8 tsp. dried thyme leaves
1 tbsp. flour
Dash of dried marjoram leaves
1/4 tsp. salt
1 c. chicken broth
1/2 c. milk
2 egg yolks, slightly beaten
1/2 c. cut up turkey, cooked
1/3 c. cooked wild rice

In 1 1/2 quart casserole, combine butter, carrot, thyme, and marjoram. Cover. Microwave on high 3-7 minutes until vegetables are tender yet crisp. Stir in flour and salt. Blend in broth, milk, and egg yolks. Stir in turkey and rice. Reduce power to 70%. Microwave, uncovered, for 6-9 minutes or until mixture thickens and bubbles, stirring 2-3 times.