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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This is a recipe I came up with to use the left over turkey from Thanksgiving. You can certainly substitute cooked chicken for the turkey. I wanted to try and keep it lower calorie than a cream based soup so obviously I couldn't use Half & Half or Heavy Whipping Cream, but I wanted a soup with a little more than a broth type consistency so I opted to make a blonde roux and it worked perfectly. Update 1/1/07: I made this soup today but decided to add 2 packages of dry ranch salad dressing mix just to see how it would turn out. I really like the extra flavor it adds and will make it this way from now on. Ingredients:
2 tablespoons olive oil |
3 medium onions, chopped |
7 stalks celery, sliced down the middle lengthwise and then diced in 1/2-inch pieces |
1 (8 ounce) package sliced mushrooms |
3 cups carrots, sliced 1/4-inch thick |
1 tablespoon minced garlic |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon black pepper |
1/8 teaspoon ground cayenne pepper |
2 (49 1/2 ounce) cans chicken broth |
1 cup dry white wine |
2 ounces dry ranch dressing mix (2-1 ounce packages) |
4 tablespoons butter |
4 tablespoons flour |
5 cups cooked turkey, chopped |
1 (19 ounce) package frozen cheese tortellini |
Directions:
1. In a large heavy stockpot heat olive oil over medium heat.
2. Add chopped onion and saute for approximately 15 minutes, stirring often (let onions carmelize a bit).
3. Add chicken broth, dry ranch dressing mix, garlic, celery, carrots, mushrooms, white wine, basil, oregano, salt, white, red & black pepper.
4. In a seperate heavy saucepan melt butter and add flour, stirring until smooth.
5. Bring to a simmer over medium heat and stir constantly for 5 minutes (do not brown).
6. Remove roux from fire and slowly stir into broth/vegetable mixture.
7. Cover stockpot and simmer for 30 minutes.
8. Add cooked turky & tortellini and simmer covered for 5 minutes.
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