Creamy Turkey Vegetable Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Made with a homemade turkey stock, potatoes, carrots, mushrooms and green beans -- plus a swirl of cream, this is what turkey soup should be!
- 2 tablespoons olive oil
- 8 ounces white mushrooms sliced
- 2 carrots peeled and chopped
- 1 medium onion chopped
- 1 large russet potato peeled and diced into 1/2" pieces
- 3 cups turkey breast meat or chicken, diced
- 6 cups turkey stock or chicken stock, preferably homemade from this site
- 5 sprigs thyme
- 1 sprig rosemary
- 1-2 sprigs tarragon optional
- 8 ounces green beans cut into 1" pieces
- 1/2 cup heavy cream
- salt to taste
- pepper to taste
In a large dutch oven over medium high heat, add one tablespoon of olive oil. Add the sliced mushrooms and saute for 3-5 minutes until the mushrooms brown and give off their liquid. Transfer mushrooms to a small bowl. Add the remainder of the olive oil to the pot and stir in the onions and carrots. Cook for 3-5 minutes until tender.
Tie the herbs together with some kitchen string and set aside.
Add the potato, stock and bundle of herbs and bring to a boil. Cover the pot and reduce heat to a simmer. Cook for 10 minutes until potato is tender. Add the beans and simmer, covered for an additional five minutes until the beans are crisp tender. Stir in the turkey meat and cream. Season to taste with salt and pepper. Serve with cornbread or biscuits from this site.
Calories: 426kcal | Carbohydrates: 42g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 623mg | Potassium: 1244mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6005IU | Vitamin C: 20.1mg | Calcium: 90mg | Iron: 3mg