In our time the turkey is generally served on holidays, and I think this practice is very wise. The meat is lean, low in fat, high in protein, delicious in flavor, and terrible versatile. You are probably just as good as I am at thinking up ways to use leftovers, but I really do like this simple but flavorful solution to using turkey “again.”
Turkey Soup with Mushrooms
- 3 Tbsp. butter
- 1 yellow onion, finally chopped
- 1 stalk celery, finely chopped
- 2-3 garlic cloves, finely chopped
- 4 Tbsp. all-purpose flour
- 5-6 cups turkey stock or chicken stock
- 9 oz. mushrooms (I used Chanterelle mushrooms, baby portobello would be very tasty also)
- 7 oz. cooked turkey
- 3/4 cup heavy cream
- salt and freshly ground pepper
- 1 tsp ground turmeric
- freshly grated Parmesan cheese, to serve
- fresh dill, to serve
Melt the half the butter in a large saucepan over a medium-low heat. add the onion, celery, and garlic and cook for 3-4 minutes until the onion is softened, stirring frequently. Stir in the flour and continue cooking for 2 minutes.
Slowly add about one quarter of the stock and stir well, scraping the button of the pan to mix in the flour. Pour in the remaining stock, stirring to combine completely, and bring just to a boil.
Meanwhile, melt the remaining butter in a large frying pan over over a medium heat. Add the mushrooms and season with salt and pepper. Cook for about 8 minutes until they are golden brown, stirring occasionally at first, then more often after they start to color. Add the mushrooms to the soup.
Add the cooked turkey to the soup and stir in the cream. Continue simmering for about 10 minutes until heated through. Taste, add turmeric and adjust the seasoning. Ladle into warm bowls and serve with Parmesan cheese and dill.