I debated which recipe to write about today as I have two wonderful recipes for using up leftover turkey or chicken. Since we weren’t home for Thanksgiving we had turkey for our Christmas meal just so we could have leftovers! One of the recipes I love is Turkey Curry, which indeed we had last night. However I didn’t take a single picture so I’ll have to share that recipe another time. I made a delicious turkey stock with the last bits of the turkey and the recipe I am going to share a recipe given to me several years ago. Hopefully they won’t mind my sharing with you! It’s the best Turkey Victoria Soup I’ve ever had!
Turkey Victoria Soup
Ingredients:
3 Tbsp butter
1 celery stalk, diced
1 carrot, diced
1 medium onion, diced
1 ½ cups mushrooms, sliced (baby bella if possible)- optional
2 cups turkey broth
1 ½ cups diced cooked turkey/chicken meat
3 Tbsp flour
¼ cups cold water
1 Tbsp tarragon leaves
1 tsp basil
½ tsp rosemary
½ tsp thyme
1 tsp onion salt
1 tsp celery salt
1 ½ cups light cream
Directions:
In a soup pot, melt butter; add the celery, carrots, onions and mushrooms. Sauté until the vegetables are soft.
Add the broth and turkey/chicken; simmer for 15 minutes.
While the soup is simmering, mix the flour and water; add to the turkey Victoria soup and stir until thickened. Season with the spices.
Continue to simmer the soup over low heat, just before serving add 1 ½ cups light cream. I have made this soup without adding the cream and it is just as delicious.
Serves 6
Nancy on the Home Front 