Creamy Turkey Soup
This Creamy Turkey Soup is the anecdote for days of frantic holiday preparation and the post-feast cooking hangover that ensues. It’s simple, warm, and soothing–the perfect way to use up leftover turkey and nourish a body that maaaaybe ate one too many slices of pie.
Chicken or Turkey Broth
Saute the vegetables. Heat oil in a large soup pot. Add the onions, carrots, and celery, and saute until they’re starting to soften, 3-4 minutes.
Add the mushrooms and a bit more olive oil or butter and saute another 3-4 minutes, or until the mushrooms are softened and browned. Stir in the garlic and saute until fragrant, about 30 seconds.
Deglaze and stir in the broth and seasonings. Add a splash of the broth to the skillet, scraping up any browned bits from the bottom of the pot.
Add the remainder of the broth, turkey, Worcestershire, thyme, and bay leaves to the pot.
Simmer. Bring the mixture to a simmer.
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