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.

Prep: 15 min | Cook: 30 min | Serves: 8, 1 cup each

Ingredients

• 2 teaspoons McCormick Gourmet™ Rosemary, Crushed
• 1 teaspoon McCormick Gourmet™ Thyme
• 1 teaspoon McCormick Gourmet™ Garlic Powder, California
• 4 teaspoons butter, divided
• 1 (8 ounce) package sliced mushrooms
• 1/2 cup all-purpose flour
• 4 cups Kitchen Basics® Original 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.
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 for 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 for 8 minutes or until heated through, stirring occasionally.
7. Meanwhile, heat 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.

Nutrition

Per serving: Calories: 321 Cholesterol: 75mg Sodium: 497mg Protein: 27g Total Fat: 9g Fiber: 3g Carbohydrate: 33g

Recipe used with permission from: McCormick