Turkey Tetrazzini Soup
This twist on turkey tetrazzini is perfect for turkey leftovers, and it makes enough to serve a crowd.
2 tablespoons olive oil
1 large onion, diced
1 ½ cups chopped carrots
¾ cup chopped celery
1 (8-ounce) package J-M Mushrooms, sliced
2 tablespoons Dairy Pure butter
1 tablespoon Shawnee Mills flour
8 cups chicken or turkey broth
3 cups cooked turkey, shredded
6 ounces Della Terra Campanella Pasta
1 ½ cups frozen peas
⅓ cup Dairy Pure heavy cream
Step 1Saute onion, carrots and celery in olive oil in a large stock pot for 2-3 minutes. Add the mushrooms, and saute until brown. Reduce the heat to medium. Add chicken broth and bring to a gentle simmer.
Step 2Place the butter and flour in a small bowl. Using a fork, mash them together to form a paste. Add the butter and flour mixture to the broth, gently whisking until it thickens slightly.
Step 3Add the turkey and pasta, and cook simmering until the noodles are al dente.
Step 4Add the peas, and when the tetrazzini returns to a simmer add the heavy cream to finish.