Turkey Pot Pie Soup Recipe
1/4 cup flour 2 cups turkey stock 4 cups fat free milk 2 large celery stalks, chopped 1 1/2 cups chopped onion 8 oz sliced cremini mushrooms fresh ground pepper 2 tbsp chopped parsley 8 oz frozen peas and carrots 1 tsp Turkey Better n Boullion (or more to taste) 2 medium (12 oz total) potatoes, peeled and cubed small 16 oz cooked turkey breast, diced small or shredded
Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside. Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve. Makes about 10 1/3 cups.
Keywords: Turkey Pot Pie Soup