Creamy Turkey Soup – Great for turkey leftovers
Creamy Turkey Soup – Great for turkey leftovers
Gobble, gobble, gobble, leftover turkey everywhere! If you prefer to do something a little more original with you turkey leftovers, and enjoy the flavor of mushrooms, give this Creamy Turkey Soup a go. It’s really quite yummy and you don’t have to wait for the days after a holiday feast to enjoy this as leftovers from a roasted chicken work just as well.
Note: I adapted this recipe from my Cuisine, Soups, Stews & Chilies magazine.
Creamy Turkey Soup – Great for turkey leftovers
Prep time
Cook time
Total time
Author: Costco Diva
Recipe type: Soup
Serves: 4+
Ingredients
- 2 cups onion, chopped
- ½ cup carrot, sliced into half moons
- ½ cup celery, chopped
- 2 tablespoons butter
- 2 cups mushrooms, diced
- 1 tablespoon garlic, minced
- ¼ cup flour (use GF flour if you prefer)
- 1 teaspoon minced fresh thyme (I highly recommend using fresh thyme and not dried)
- ¼ teaspoon fresh ground Kirkland Signature Tellicherry Pepper (use more if you like more pepper)
- ¼ dry sherry
- 4 cups Organic Chicken Broth
- 2 cups cubed cooked turkey or chicken
- ½ cup heavy cream
- fresh ground Kirkland Signature Pink Himalayan Salt
- fresh chopped Italian parsley
Instructions
- In a large sauce pan over medium heat, saute the onion, carrots, celery and butter for 5 minutes or until soft.
- Increase the heat to medium high and add the mushrooms and garlic. Saute for 3 minutes stirring frequently.
- Sprinkle the flour, thyme and pepper over the vegetables. Cook for 1 minute stirring constantly.
- Deglaze with the sherry and then simmer until nearly evaporated.
- Stir in the broth, turkey/chicken and cream.
- Bring the soup to a low boil, reduce the heat to medium and simmer for 5 minutes.
- Season with salt to taste.
- Lastly and in my opinion very importantly, season with the fresh chopped parsley.
Creamy Turkey Soup – Great for turkey leftovers
