Ingredients
8 cups water
1 1/2 cups carrots, 1/4-inch diced
1 1/2 cups celery, 1/4-inch diced
1/2 lb butter or 1/2 lb margarine
2 tablespoons minced garlic
2 cups yellow onions, 1/4-inch diced
1 cup celery, 1/4-inch diced
1 cup carrot, 1/4-inch diced
1 1/2 cups white flour
8 cups water
5 tablespoons turkey base
6 cups water
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 cups heavy cream
1/2 cup chopped Italian parsley
1/3 cup diced dried cranberries
1 lb cooked turkey breast, cut into bite size pieces
Preparation
1 Heat 8 cups water to a boil. Cook the 1 1/2 cups carrots and 1 1/2 cups celery for 8 minutes until soft. Strain and cool in cold water. You will add these to the finished soup.
2 In a pot, melt the 1/2 pound butter. Add the 2 tablespoons garlic, 2 cups onion, 1 cup carrot & 1 cup celery. Sauté for 5 minutes. Stir in 1 1/2 cups flour and continue to cook for 5 minutes on low-medium heat.
3 Add the 8 cups water and 5 tablespoons turkey base. Blend with a hand held mixer until smooth.
4 Add 6 cups water, salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190 degrees or a low simmer. Cook for 10 minutes on medium heat until thickened.
5 Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes.
6 At Souplantation/ Sweet Tomatoes, this is served with stuffing - I just use “instant” stuffing. Tasty business!
