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.
- 29.58 ml olive oil
- 3 medium onions, chopped
- 7 stalk celery, sliced down the middle lengthwise and then diced in 1/2-inch pieces
- 226.79 g package sliced mushrooms
- 709.77 ml carrots, sliced 1/4-inch thick
- 14.79 ml minced garlic
- 3.69 ml dried basil
- 3.69 ml dried oregano
- 4.92 ml salt
- 2.46 ml white pepper
- 2.46 ml black pepper
- 0.59 ml ground cayenne pepper
- 2 (2806.60 g) can chicken broth
- 236.59 ml dry white wine
- 56.69 g dry ranch dressing mix (2-1 Ounce Packages)
- 59.16 ml butter
- 59.16 ml flour
- 1182.95 ml cooked turkey, chopped
- 538.64 g package frozen cheese tortellini
- In a large heavy stockpot heat olive oil over medium heat.
- Add chopped onion and saute for approximately 15 minutes, stirring often (let onions carmelize a bit).
- Add chicken broth, dry ranch dressing mix, garlic, celery, carrots, mushrooms, white wine, basil, oregano, salt, white, red & black pepper.
- In a seperate heavy saucepan melt butter and add flour, stirring until smooth.
- Bring to a simmer over medium heat and stir constantly for 5 minutes (do not brown).
- Remove roux from fire and slowly stir into broth/vegetable mixture.
- Cover stockpot and simmer for 30 minutes.
- Add cooked turky & tortellini and simmer covered for 5 minutes.