I use Turkey Mushroom Soup to use up left over turkey and vegetables when I have them. It means no waste. Serve as a main dish with fresh bread for a hearty meal. If you have no left overs then using a microwave speeds up this process.
Turkey Mushroom Soup
A gourgeous recipe for a soup that helps to use up any leftover turkey.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 people
Calories: 304kcal
Ingredients
- 4 cup mushrooms slice
- 1/2 cup onion chop
- 1/2 cup carrots slice
- 1/2 cup celery slice
- 2 cloves garlic minced
- 2 Tbsp margarine
- 2 Tbsp all-purpose flour
- 1/4 tsp salt
- 1/8 tsp dried thyme
- 1/8 tsp dried marjoram
- 1/2 cup skimmed milk
- 1 tbsp dry sherry
- 1 large egg yolk lightly beaten
- 10 oz chicken broth
- 1 cup turkey cooked
- 1 tbsp pimento diced
Instructions
- Combine mushrooms, onion, celery, carrots, garlic and margarine in a 2-quart casserole; microwave, uncovered at high for 6 to 7 minutes, stirring after 3 minutes.4 cup mushrooms, 1/2 cup onion, 1/2 cup carrots, 1/2 cup celery, 2 cloves garlic, 2 Tbsp margarine
- Add flour, salt, thyme, and marjoram; stir well.2 Tbsp all-purpose flour, 1/4 tsp salt, 1/8 tsp dried thyme, 1/8 tsp dried marjoram
- Add milk and next three ingredients, stirring well.1/2 cup skimmed milk, 1 tbsp dry sherry, 1 large egg yolk, 10 oz chicken broth
- Microwave, uncovered at high 6 to 9 minutes or until slightly thickened, stirring every 2 minutes.
- Yields about 5 cups.1 cup turkey, 1 tbsp pimento
Nutrition
Calories: 304kcal | Carbohydrates: 26g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 98mg | Sodium: 1052mg | Potassium: 343mg | Fiber: 6g | Sugar: 7g