Рецепт Turkey, Mushroom, and Potato Soup
1K Shares Pin978 Share13 Tweet26 Stumble1 Yum22This post was originally published on November 24, 2012. It is being posted again for readers’ enjoyment.
Sometimes the best recipes happen completely by accident. That’s how this delicious soup happened. It was late yesterday afternoon when I realized that I had absolutely nothing planned for supper. The grandkids were getting hungry and it was either get in the kitchen and cook or go out. Honestly, I was so tired I would have just skipped dinner rather than put forth the effort of making myself presentable for going out. So into the kitchen I went.
I started pulling out Thanksgiving leftovers that I thought might go together in a soup. And, my word, what a delicious soup it turned out to be! All that leftover celery, onions, potatoes, and mushrooms combined with the turkey and stock to make a flavorful and nutritious soup that we all thoroughly enjoyed. Even the kids. Though I did have to fish all the mushrooms out of their bowls. Still.
Use your Thanksgiving leftovers to make this satisfying and delicious turkey, mushroom, and… Click To Tweet
Start by sauteing some celery, onions, and mushrooms with butter in a soup pot. Then just add the stock, cream of chicken soup, potatoes, turkey, and seasonings. Let that all simmer together just until the potatoes are cooked through. Top individual servings with grated cheese.
Enjoy! Yields 4Turkey, Mushroom, and Potato SoupUse your Thanksgiving leftovers to make this satisfying turkey soup.10 minPrep Time 25 minCook Time 35 minTotal Time Save Recipe Print Recipe Ingredients3 tblsp. butter1 cup diced celery1 cup chopped green onions8 oz. mushrooms, sliced1 tsp. salt32 oz. chicken or turkey stock1 can cream of chicken soup2 cups diced Yukon Gold potatoes2 cups diced, cooked turkey1/2 tsp. pepper1/2 tsp. dried thyme4 oz. grated Fontina cheeseInstructionsMelt the butter in a large soup pot. Add the celery, onions, and mushrooms. Cook, stirring occasionally, until celery and onions are wilted and mushrooms and cooked down (about 6-7 minutes).Add remaining ingredients. Bring to a boil. Reduce heat to a strong simmer and cook until potatoes are done (about 15-20 minutes).Serve in individual bowls topped with grated cheese.NotesAll text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.6.6.15http://www.lanascooking.com/turkey-mushroom-and-potato-soup/ Lana Stuart | Never Enough Thyme Other turkey soup recipes you might enjoy:
Creamy Wild Rice and Turkey Soup from Taste and Tell
Turkey Soup from Mixed Greens
Turkey Tortilla Soup from Laylita’s Recipes
Spicy Tomato and Turkey Soup with Ditalini from Iowa Girl Eats
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