Creamy 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:
- 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.
- 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).