Turkey Soup
By calypan
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Ingredients
- 2 cups leeks, sliced
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 2 cups mushrooms, quartered
- 1 T. garlic, minced
- 1/4 cup all-purpose flour
- 1 tsp. fresh thyme
- 1/4 tsp. ground nutmeg
- 1/4 tsp. pepper
- 1/4 cup dry sherry
- 4 cups chicken broth
- 2 cups cooked turkey, cubed
- 1/2 cup cream
Details
Preparation
Step 1
Sweat leeks, carrot & celery in 2 T. butter until soft, about 5 min. Increase heat to med-high. Add mushrooms and garlic, and saute 3 min. Sprinkle flour, thyme, nutmeg and pepper over vegetables, cook 1 min.
Deglaze with sherry; simmer until nearly evaporated, then stir in broth, turkey and cream. Bring to a boil, reduce heat to med. and simmer 5 min.
Serve with stuffing dumplings.
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