Creamy Turkey Vegetable Soup

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.

Creamy Turkey Vegetable Soup



  1. Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon.
  2. Heat 1 teaspoon of the butter in large saucepan on medium heat. Add mushrooms and remaining seasoning mixture; cook and stir 3 minutes.
  3. Remove mushrooms from saucepan. Set aside.
  4. 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
  5. 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.
  6. Add cooked turkey, frozen vegetables and mushrooms; simmer 8 minutes or until heated through, stirring occasionally.
  7. Meanwhile, preheat oven to 350 degrees F.
  8. Place bread slices on baking sheet. Brush with oil and sprinkle with reserved seasoning mixture.
  9. Bake for 10 minutes or until toasted.
  10. Ladle soup into bowls and top each with 1 crouton.

Serves: 8 | Serving Size: 1 cup | 15 min Prep time | 30 min Cook time

Nutrition information (Amount per serving) Calories: 321 Cholesterol: 75mg Sodium: 497mg Protein: 27g Total Fat: 9g Fiber: 3g Carbohydrate: 33g

Recipe and photo credit (used with permission): McCormick