Easy Leftover Turkey Soup

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Ingredients

  • 2 tablespoons butter
  • 2-3 stalks celery with leaves, diced (about 1 cup)
  • 2 large carrots, cut into chunks (about 1 cup)
  • 1 yellow onion, chopped (about 1 cup)
  • 1 cup fresh sliced mushrooms
  • 1 clove garlic, minced
  • 2 bay leaves
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • Pinch of thyme
  • 4 cups turkey or chicken stock
  • 2 cups diced potatoes (suggestions-white, baby red, Yukon gold, fingerling)
  • 4 cups diced cooked turkey
  • 1 1/2 cups whole milk
  • Salt and pepper
  • Fresh chopped parsley for garnish

Directions

  1. Melt the butter in a large stock pot over low heat. Add the celery, carrots, onions, mushrooms and garlic, and sauté until lightly browned. Add the bay leaves, basil, parsley, thyme, turkey or chicken stock, and potatoes and simmer for 15 minutes. Add the turkey and milk, season with salt and pepper to taste. Simmer another 20 minutes.
  2. To serve, ladle into bowls and sprinkle with fresh chopped parsley.

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