Cream of Turkey Soup

• Meat

  • 4 cups Turkey meat, cooked
  • 5 cups Turkey stock

• Produce

  • 1 cup Carrots
  • 1 cup Celery
  • 1 cup Leeks
  • 1 cup Onions
  • 1 cup Red potatoes, new
  • 1/4 tsp Sage, dry
  • 1 tsp Thyme, dry

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Celery salt

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Half-and-half -or- light cream

• Beer, Wine & Liquor

  • 1/4 cup Vermouth or dry white wine

Found on afamilyfeast.com

Description

Directions

• In a large pot, melt butter and add onions, leeks, celery, carrots and potatoes. Sauté vegetables over medium high heat for five to ten minutes or until almost tender.
• Reduce to medium and add flour, salt, pepper, sage and thyme. Cook for five minutes stirring with a wooden spoon and being careful that the mixture does not stick.
• Add vermouth and scrape up any browned bits from the bottom of the pan.
• Add stock, bring to a boil and reduce to a simmer. Cook for 10-15 minutes until the vegetables are tender and soft.
• Using an immersion blender, puree until smooth.
• Add turkey and heat to hot. Add cream and serve.