Taste of Home
Creamy Vegetable Turkey Soup
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 8 servings (3 quarts).
For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. —Nancy Beyer, Hayden Lake, Idaho
Ingredients
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6 tablespoons butter, cubed
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1/2 pound sliced fresh mushrooms
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5 medium carrots, chopped
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1 large onion, chopped
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3 celery ribs, sliced
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1/4 cup all-purpose flour
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1 teaspoon each dried thyme, savory and parsley flakes
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1/4 teaspoon white pepper
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1/4 teaspoon pepper
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10 cups chicken broth
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3 cups uncooked wagon wheel pasta or other large shaped pasta
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2 cups cubed cooked turkey
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1 cup half-and-half cream
Directions
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1.
In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth.
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2.
Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).
Nutrition Facts
1-1/2 cups: 340 calories, 14g fat (8g saturated fat), 80mg cholesterol, 1386mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 18g protein.
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