Breadcrumbs

creramy vegetable turkey soup

Total Time: 25 Minutes
Prep: 20 Minutes
Cook: 15 Minutes

Yield: 8 Servings

Ingredients:

    • 6 Tbsp butter, cubed
    • 1/2 lb sliced fresh mushrooms
    • 5 medium carrots, chopped
    • 1 large onion, chopped
    • 3 celery ribs, sliced
    • 1/4 cup all-purpose flour
    • 1 tsp salt
    • 1 tsp each dried thyme, savory, and parsley flakes
    • 1/4 tsp white pepper
    • 1/4 tsp pepper
    • 10 cups chicken broth
    • 3 cups uncooked wagon wheel pasta
    • 2 cups cubed cooked turkey
    • 1 cup half-and-half cream

Directions:

    1. In a 6 quart stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion, and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth.
    2. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

 

 

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