Turkey Tetrazzini Soup

• Meat

  • 6 cups Chicken or turkey broth
  • 2 cups Turkey, cooked

• Produce

  • 1 cup Carrots
  • 1/2 cup Celery
  • 2 cups Mushrooms
  • 1 Onion, medium
  • 1 cup Peas, frozen

• Baking & Spices

  • 1 tbsp Flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Heavy cream

Found on sugardishme.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 cup carrots, chopped
• ½ cup celery, chopped
• 2 cups sliced mushrooms
• 2 tablespoons butter
• 1 tablespoon flour
• 6 cups chicken or turkey broth
• 2 cups cooked turkey, shredded
• 3 ounces egg noodles.
• 1 cup frozen peas
• ¼ cup heavy cream (optional but AMAZING)

Directions

• In a large stock pot heat the olive oil over medium high heat. Then add the onion, carrots, and celery, and cook for 1-2 minutes. Then add the mushrooms and cook until they are pretty and golden brown.
• Reduce the heat to medium. Scrape the veggies to one side of the pot and add the butter to the other side. Let it melt and then stir in the flour. GRADUALLY pour in 1 cup of the chicken broth about ¼ cup at a time, stirring after each addition. This is a basic roux and will thicken your soup.
• Add the remaining broth and bring it to a boil. Add the turkey. Then add the egg noodles.
• Continue cooking until the noodles are ALMOST tender. Then stir in the frozen peas and heavy cream.
• Cook until the peas are heated through and serve.