Dressed Up Turkey Soup

• Meat

  • 2 cups Turkey

• Produce

  • 2 cups Button mushroom
  • 1/2 cup Carrot
  • 3/4 cup Celery
  • 1 tbsp Garlic
  • 2 cups Leeks
  • 1 cup Onion
  • 1 Parsley, fresh
  • 2 tbsp Parsley
  • 2 tbsp Sage
  • 1 tsp Thyme, fresh

• Refrigerated

  • 3/4 cup Almond milk, unsweetened
  • 2 Eggs, whole

• Canned Goods

  • 4 1/4 cups Chicken broth, low-sodium

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Nutmeg, ground
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Other

  • 2 tablespoons THM Baking Blend

Found on wonderfullymadeanddearlyloved.com

Ingredients

• 2 cups leeks (sliced)
• ½ cup carrot (chopped)
• ½ cup celery (chopped)
• 2 Tablespoons unsalted butter
• 2 cups button mushroom (quartered)
• 1 tablespoon minced garlic
• 2 tablespoons THM Baking Blend
• 1 teaspoon fresh thyme (minced)
• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• 4 cups low sodium chicken broth (or bone broth)
• 2 cups Turkey (cubed)
• ½ cup heavy cream
• minced fresh parsley
• ¾ cup unsweetened almond milk
• 2 whole eggs (slightly beaten)
• 2 tablespoons unsalted butter
• 1 cup diced onion
• ¼ cup diced celery
• ¼ cup low sodium chicken broth (or bone broth)
• 2 tablespoons Sage (minced)
• 2 tablespoons parsley (minced)
• salt and pepper (to taste)

Directions

• Sweat the leeks, carrot and celery in butter in a large saucepan over medium heat, until soft. Increase heat to medium-high.
• Add mushrooms and garlic, saute for 3 minutes. stirring often. Sprinkle baking blend, thyme, nutmeg and pepper over the vegetables cook for 1 minute stirring constantly.
• De-glaze pan with 1 cup of chicken stock and simmer for about 3 minutes. Stir in the rest of the broth, turkey and cream. Bring soup to a boil, reduce heat and simmer about 5 minutes. season with salt to taste.
• Garnish with parsley and 1 Stuffing Dumpling.
• Sweat the leeks, carrot and celery in butter in a large saucepan over medium heat, until soft. add to Crockpot
• Add mushrooms and garlic. Sprinkle baking blend, thyme, nutmeg and pepper over the vegetables stirring to combine.
• Stir in the rest of the broth, turkey and cream. Heat soup on low setting for about 3 hours Season with salt to taste.
• Garnish with parsley and 1 Stuffing Dumpling.
• Sweat the leeks, carrot and celery in butter in your inner liner on the saute function, until soft. Increase heat to medium-high.
• Add mushrooms and garlic, saute for 3 minutes. stirring often. Sprinkle baking blend, thyme, nutmeg and pepper over the vegetables cook for 1 minute stirring constantly.
• De-glaze pan with 1 cup of chicken stock and simmer for about 3 minutes. Stir in the rest of the broth, and turkey. Secure the lid on your IP and process for about 5 minutes. Allow pressure to release naturally. Stir in cream and allow to simmer slightly before serving.
• Garnish with parsley and 1 Stuffing Dumpling.
• For the Dumplings:Preheat oven to 425 degrees. Line baking pan with parchment and spray with cooking spray.
• Combine almond milk and eggs in a large bowl. Add bread cubes to egg and milk mixture, toss to coat and allow to sit and soak up the mixture. Saute onions and celery in butter in a small skillet until tender. fold into bread mixture with remaining ingredients.
• Form dumplings on prepared baking sheet using a large scoop or spoon. Bake dumplings until brown, about 20 minutes.

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