Creamy Herbed Turkey Soup Recipes

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Steps:

• 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.
• 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.
• Add the 8 cups water and 5 tablespoons turkey base. Blend with a hand held mixer until smooth.
• 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.
• Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes.
• At Souplantation/ Sweet Tomatoes, this is served with stuffing - I just use "instant" stuffing. Tasty business!

Steps:

• Saute onions and carrots in butter until soft, not brown.
• Add flour and mix well.
• Gradually add 2 cups broth and milk.
• Cook and stir until it thickens.
• Stir in remaining 3 cups broth, and all remaining ingredients.
• Simmer 10-12 minutes until noodles are tender, stirring occasionally.

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.

Steps:

• In a medium sized pot add 4 cups of water and celery and carrots. Cook for approximately 10 - 12 minutes over a medium high heat. Drain carrots and celery and set aside.
• Start soup by making the roux, you will need to melt 1/2 cup butter in a large stock pot over medium heat. Add onions to the melted butter, and cook onions until they are transparent. When onions are transparent add 3/4 cup of flour. Reduce heat to a medium-low heat and cook flour mixture for 1 to 2 minutes. The color should darken and this roux should smell like cooked pie crust. Turn heat up to a medium heat, and add 1 cup of turkey stock to mixture. Stir until thickened. Add another cup of turkey stock to flour mixture, stir until thickened. You may need to raise the heat just slightly to ensure rapid thickening. Add half of remaining stock, stir until thickened, and then add the remaining turkey stock.
• Add turkey, cooked celery and carrots, poultry seasoning, salt, pepper, and parsley. Stir until well mixed. Add 2 cups of heavy cream, and cook for an additional 10 - 15 minutes on medium low heat. Cook stuffing according to package directions.
• When you are ready to serve, ladle soup into a bowl and top with cooked stuffing.