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 Hat-trick cream soup |
 lightly caramelize the onions |
 saute mushrooms, celery and carrots. |
 add the turkey stock and simmer |
 add the veggies to the onions in soup the pot |
 make a slurry with the butter and flour |
 thicken the turkey stock |
 add barley, turkey and one box of starter. |
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This soup is a Hat-trick, I created this combination of 3 family favorite cream soups all in one! It thick and delicious! It's a must after Thanksgiving.
If you don't have time to fully caramelize the onions just try and cook then slow enough to pull out that sweet and creamy texture. I also started using Cream Soup Starter by Swanson, its a great way to make cream soups without a lot of extra work.
Ингредиенты
- 4-5 Lg Sweet Onions, halved and sliced thinly
- 1 1/2 cups celery
- 1 1/2 cups carrots
- 1 8 oz. package of button mushrooms
- 1 8 oz. package of baby bellas
- 1 cup uncooked barley
- 2 26 oz boxes Cream Soup Starter by Swanson
- 3-4 cups turkey stock
- 1/4 cup melted butter
- 1/4 cup flour
- 1 tsp garlic
- few sprigs of fresh thyme
- salt and pepper to taste
Инструкции
- In a large skillet caramelize onions in batches and place into a lg soup pot and set aside.
- Meanwhile cook barley in another pot, I use 1 cup of barley and 2 1/2 cups of water (add turkey base or cook in turkey stock for flavor) when its done set aside.
- In the same skillet used for the onions saute the mushrooms, when they almost done add the celery and carrots cook for 4-5 mins and add the garlic cook 1 min then add turkey stock and simmer till veggies softened.
- When soft spoon the veggies into soup pot with onion leaving stock in the skillet, bring to boil.
- Melt butter and stir in flour till a smooth paste, add some hot stock to it mix well and add to the skillet whisking it in cook till thickened.
- Add one box of cream soup starter,barley and turkey. Transfer it to the soup pot and stir in the other box of starter, cook for another 10 mins or so till everything is warmed.
- Add the fresh thyme leaves, salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 130 | |
| Calories from Fat 37 | 28% |
| Total Fat 4.22g | 5% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 160mg | 7% |
| Potassium 237mg | 7% |
| Total Carbs 20.5g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.37g | 2% |
| Protein 3.25g | 5% |
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