Total Time
1hr 40mins
Prep 45 mins
Cook 55 mins

This is a recipe I came up with to use the left over turkey from Thanksgiving. You can certainly substitute cooked chicken for the turkey. I wanted to try and keep it "lower calorie" than a cream based soup so obviously I couldn't use Half & Half or Heavy Whipping Cream, but I wanted a soup with a little more than a "broth" type consistency so I opted to make a blonde roux and it worked perfectly. Update 1/1/07: I made this soup today but decided to add 2 packages of dry ranch salad dressing mix just to see how it would turn out. I really like the extra flavor it adds and will make it this way from now on.

Ingredients Nutrition

Directions

  1. In a large heavy stockpot heat olive oil over medium heat.
  2. Add chopped onion and saute for approximately 15 minutes, stirring often (let onions carmelize a bit).
  3. Add chicken broth, dry ranch dressing mix, garlic, celery, carrots, mushrooms, white wine, basil, oregano, salt, white, red & black pepper.
  4. In a seperate heavy saucepan melt butter and add flour, stirring until smooth.
  5. Bring to a simmer over medium heat and stir constantly for 5 minutes (do not brown).
  6. Remove roux from fire and slowly stir into broth/vegetable mixture.
  7. Cover stockpot and simmer for 30 minutes.
  8. Add cooked turky & tortellini and simmer covered for 5 minutes.