Fiery Cream of Turkey-Mushroom Soup

In Holiday & Seasonal by Dave DeWittLeave a Comment

Here’s a great use for that turkey stock you made from those Christmas leftovers. You can substitute any other vegetables you like for these.

Fiery Cream of Turkey-Mushroom Soup
Print Recipe
Heat Scale: Mild to wild
Servings
4+ servings
Servings
4+ servings
Fiery Cream of Turkey-Mushroom Soup
Print Recipe
Heat Scale: Mild to wild
Servings
4+ servings
Servings
4+ servings
Instructions
  1. In a saucepan, saute the carrot, onion, and celery in the butter until soft, about 8 to 10 minutes. Add the flour and cook for 5 minutes, stirring often.
  2. Add the broth gradually, stirring until slightly thickened and smooth. Add the bay leaf, simmer uncovered for 30 minutes, then remove the leaf.
  3. Add the remaining ingredients and simmer for about 5 minutes.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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