Another great way to use that extra turkey from the holidays.
Prep Time | 20 minutes |
Cook Time | 60 minutes |
Passive Time | 5 minutes |
Servings |
people
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Ingredients
- 4 Tbsp olive oil
- 2 medium onions chopped
- 3 cloves garlic minced
- 2 Tbsp flour
- 2 lbs turkey cooked cut into 1/2" cubes
- 4 medium carrots roughly cut into chunks
- 3 lbs potatoes red cut into 1 inch cubes
- 2 sprigs fresh thyme
- 8 cups turkey stock Chicken can be substituted
- 2 Tbsp parsley fresh flat leaf
- 3/4 tsp salt
- 1/2 tsp pepper
Ingredients
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Instructions
- In large pot. put 2 Tbsp olive oil, and onions. Cook over medium heat until translucent. about 4 minutes
- Add garlic, flour, and 2 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, cook stirring frequently over medium low heat until a light brown roux is formed. about 4 minutes.
- Add turkey, carrots, potatoes, thyme and turkey stock. Mix well and bring to gentle boil. Reduce heat to simmer and cook for 45 minutes.
- Taste and add more seasoning if necessary. Thicken with 1 Tbsp flour mixed into1/2 cup of liquid from soup ad pour back into soup while stirring.
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