Name: Cream of Turkey Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 5 tbsp. extra-virgin olive oil, divided -; 8 oz. shiitake mushrooms, sliced -; 1 poblano chile, finely chopped -; Kosher salt -; Freshly ground black pepper -; 2 lb. skin-on, bone-in turkey breast -; 9 c. cold water -; 1 medium yellow onion, coarsely chopped -; 2 stalks celery, coarsely chopped -; 1 medium carrot, coarsely chopped -; 10 cloves garlic, grated -; 8 oz. baby potatoes, quartered -; 2 tsp. chopped fresh thyme -; 1/2 c. (1 stick) unsalted butter -; 1/2 c. (60 g.) all-purpose flour -; 2 c. heavy cream -; Worcestershire sauce, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cream of Turkey Soup

1. 5 tbsp. extra-virgin olive oil, divided -

2. 8 oz. shiitake mushrooms, sliced -

3. 1 poblano chile, finely chopped -

4. Kosher salt -

5. Freshly ground black pepper -

6. 2 lb. skin-on, bone-in turkey breast -

7. 9 c. cold water -

8. 1 medium yellow onion, coarsely chopped -

9. 2 stalks celery, coarsely chopped -

10. 1 medium carrot, coarsely chopped -

11. 10 cloves garlic, grated -

12. 8 oz. baby potatoes, quartered -

13. 2 tsp. chopped fresh thyme -

14. 1/2 c. (1 stick) unsalted butter -

15. 1/2 c. (60 g.) all-purpose flour -

16. 2 c. heavy cream -

17. Worcestershire sauce, for serving -

How to cook deliciously - Cream of Turkey Soup

1. Stage

In a large pot over medium-high heat, heat 3 tablespoons oil. Cook mushrooms and chile, stirring occasionally, until softened and browned, 5 to 6 minutes; season with salt and pepper. Transfer mushroom mixture to a medium bowl; set aside.

2. Stage

In same pot over medium-high heat, heat remaining 2 tablespoons oil. Cook turkey skin side down, turning occasionally, until golden brown, about 5 minutes; season with salt and pepper. Add water, onion, celery, carrot, and garlic. Bring to a simmer and cook 1 hour.

3. Stage

At the 1-hour mark, transfer turkey to a cutting board and let cool slightly. Add potatoes to pot and cook, stirring occasionally, until tender, 25 to 30 minutes.

4. Stage

Cut turkey meat off bone and shred into bite-size pieces. Add reserved mushroom mixture, turkey meat, and thyme to broth; season with salt and pepper.

5. Stage

In a medium skillet over medium heat, melt butter. Add flour and whisk to dissolve. Cook, whisking constantly, until blonde in color, 1 to 2 minutes. Let cool slightly.

6. Stage

Add roux to soup, whisking to avoid clumps. Pour in cream, bring to a low simmer, and cook, stirring occasionally, until heated through, about 3 minutes.

7. Stage

Divide soup among bowls. Serve with Worcestershire sauce alongside.