Mashed Potato and Turkey Soup 2 tablespoons butter 1 medium yellow onion, diced 2 cups (8 ounces) sliced fresh button mushrooms 1 medium carrot, coarsely grated 1 teaspoon dried thyme 4 cups low-sodium chicken broth 3 cups mashed potatoes 2 cups chopped cooked turkey Salt and freshly ground black pepper, to taste
Yield: 6 servings In a large saucepan over a medium-high heat, melt the butter. Add the onion, mushrooms, carrot and thyme and saute until the onion is just translucent, about 4 to 5 minutes. Add the broth and mashed potatoes. Stir until potatoes are mostly dissolved and broth is smooth. Add the turkey and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until heated through, about 10 minutes. Season to taste with salt and pepper. - From Associated Press _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
