Cream Of Turkey Vegetable Soup Food

CREAM OF TURKEY VEGETABLE SOUP

Steps:

• In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the turkey, water, potatoes, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. ,

CREAMY VEGETABLE TURKEY SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

CREAMY TURKEY VEGETABLE SOUP

Steps:

• Saute onion& celery in butter.
• Add sweet potatoes, carrots, zucchini& broccoli and saute lightly for 5 min.
• Stir in broth; simmer for a few minutes.
• Add potatoes& seasonings; cook another 10 min.
• or until vegetables are tender.
• Add turkey.
• Stir in cream& heat through.

BASIC CREAM OF VEGETABLE SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

CREAMY TURKEY & VEGETABLE SOUP

Steps:

• Melt butter and oil in a large pot oven over medium heat. Add leek, carrots and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated in flour, about 1 minute. Stir in broth, milk, potato, salt and pepper.
• Increase heat to medium-high and bring to a boil, stirring until the liquid thickens slightly, about 1 minute. Reduce heat to medium and simmer, partially covered, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Stir in turkey and peas. Simmer until warmed through and the peas are bright green, about 2 minutes. Sprinkle each serving with celery leaves, thyme and ground pepper, if desired.

EASY AS CAN BE CREAMED TURKEY & VEGGIES

Steps:

• In a medium sized bowl add soup and milk, mixing well.
• Pour soup mixture into a large skillet; add turkey and veggies.
• Bring to a simmer over medium heat. If it looks to thin, add cornstarch mixed with water; stir until thickened. Season with pepper to taste.