Turkey Tetrazzini Soup
This twist on turkey tetrazzini is perfect for turkey leftovers, and it makes enough to serve a crowd. This is a good recipe to remember for the day after Thanksgiving.
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Ingredients
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- 2 tablespoons olive oil
- 1 cups large onion, diced
- 1 1/2 cups chopped carrots
- 1/2 cup chopped celery
- 1(8-ounce) package J-M Mushrooms, sliced
- 2 tablespoons Braums Salted Butter
- 1 tablespoon Shawnee Mills Flour
- 8 cups chicken or turkey broth
- 3 cups cooked turkey, shredded
- 6 ounce Della Terra Campanella Pasta
- 1 cups frozen peas
- 1 cup Braums Heavy Whippping Cream
- Saute 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.
- Place 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.
- Add the turkey and pasta, and cook simmering until the noodles are al dente.
- Add the peas, and when the tetrazzini returns to a simmer add the heavy cream to finish.