Rich and Creamy Turkey Soup

KookieMomster's Note:

This is so good with crusty bread and butter to dip in it. I like to use rosemary, thyme, parsley and a little basil for the herbs.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8

Yield: 1.0 pot

• 1 tablespoon butter
• 11 ½ ounces cream of mushroom soup
• 15 ounces white meat turkey
• 1 cup diced carrot
• 1 diced medium onion
• 2 stalks celery , chopped
• 1 cup chopped raw snow peas
• 11 ½ ounces skim milk
• 1 garlic clove
• 1 vegetable bouillon cube
• salt
• dried herbs

Directions:

1. melt the butter in a 5 qt pot.
2. sweat the onion, celery and carrots until softened, do not brown.
3. drain the turkey and add to the pot.
4. add the soup , bouillon and milk and stir.
5. bring to a low boil.
6. crush the garlic to a paste.
7. add herbs, garlic and peas.
8. simmer for 5 min, taste and add salt if desired.
9. serve with crusty bread.

Reviews

[Giovanni-B]

We really enjoyed this. Made some changes...no carrots or snow peas so used a can of green beans. Spices were basil, thyme, and rosemary, with a few splashes of poultry seasoning, a little paprika, pepper, and just a slight amount of salt (really didn't need the latter). Used a cream of mushroom with roasted garlic soup (omitted the garlic). Because I had so much turkey to use up, it was too thick so added a second soup can of milk and a second teaspoon of "Better than Bouillon" chicken flavored. Enjoyed with a turkey sandwich for a hearty supper. Very nice consistency. Thanks, CookieMomster!