Leftover turkey is just as delicious the second time around when it's part of a creamy soup that has all the elements of turkey pot pie.
15m
PREP TIME
30m
COOK TIME
321
CALORIES
13
INGREDIENTS
Leftover turkey is just as delicious the second time around when it's part of a creamy soup that has all the elements of turkey pot pie.
15m
PREP TIME
30m
COOK TIME
321
CALORIES
13
INGREDIENTS
Ingredients 8 (1 cup) Servings
- 2 teaspoons McCormick Gourmet™ Organic Crushed Rosemary
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 4 teaspoons butter, divided
- 1 package (8 ounces) sliced mushrooms
- 1/2 cup flour
- 4 cups chicken stock
- 1 cup half-and-half
- 1 pound cooked turkey, cut into 1-inch cubes (about 3 cups)
- 1 1/2 cups frozen pearl onions
- 2 cups frozen peas and carrots
- 8 slices rustic bread
- 1 teaspoon oil
INSTRUCTIONS
- 1 Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon of the butter in large saucepan on medium heat. Add mushrooms and remaining seasoning mixture; cook and stir 3 minutes. Remove mushrooms from saucepan. Set aside. Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned
- 2 Gradually stir in stock and half-and-half until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add cooked turkey, frozen vegetables and mushrooms; simmer 8 minutes or until heated through, stirring occasionally
- 3 Meanwhile, preheat oven to 350°F. Place bread slices on baking sheet. Brush with oil and sprinkle with reserved seasoning mixture. Bake 10 minutes or until toasted. Ladle soup into bowls and top each with 1 crouton
NUTRITION INFORMATION
(per Serving)
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