"Almost Like Thanksgiving" Turkey Soup
Adapted from Cuisine Soups, Stews and Chilies
|2 cups leeks, sliced|
|1/2 cup carrots, chopped|
|1/2 cup celery, chopped|
|2 Tbsp butter|
|2 cups button mushrooms, quartered|
|1 Tbsp garlic, minced|
|1/4 cup all-purpose flour|
|1 tsp fresh thyme, minced|
|1/4 tsp DLM Ground Nutmeg|
|1/4 tsp black pepper|
|1/4 cup dry Sherry|
|4 cups DLM Premium Turkey Broth|
|2 cups DLM Free-Range Turkey, cooked and cubed|
|1/2 cup heavy cream|
|Salt to taste|
|Fresh parsley, minced|
|DLM Seasoned Croutons|
Sauté leeks, carrots, and celery in butter in a large saucepan over medium heat until soft, 5 minutes. Increase heat to medium-high.
Add mushrooms and garlic; sauté 3 minutes, stirring often. Sprinkle flour, thyme, nutmeg, and pepper over vegetables; cook 1 minute, stirring constantly.
Deglaze the pot with Sherry and simmer until nearly evaporated. Stir in broth, turkey, and cream; bring soup to a boil, reduce heat to medium, and simmer 5 minutes; season with salt.
Garnish each serving with parsley and croutons. Makes about 6 cups.
Makes 6 servings