Cream Of Mushroom Turkey And Potato Soup Recipes

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

TURKEY-POTATO CHOWDER RECIPE

Steps:

• Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
• Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
• Ladle into soup bowls; garnish with crumbled bacon.

MUSHROOM POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

CREAMY POTATO-MUSHROOM SOUP

Steps:

• Cook bacon in a Dutch oven over medium heat until crisp.
• Remove bacon from pan; crumble and set aside.
• Add mushrooms , shallots and garlic to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
• Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer.
• Place potato mixture in a food processor or blender, and process until smooth.
• Return the potato mixture to the pan.
• Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
• Ladle soup in to bowls and top with crumbled bacon.

CREAM OF MUSHROOM, TURKEY, AND POTATO SOUP

Steps:

• Heat a large pot over medium-high heat. Add turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic, thyme, and black pepper. Add potatoes, cream of mushroom soup, onions, and water. Pour in enough chicken stock to cover potatoes. Reduce heat to medium-low; simmer soup until potatoes are tender, about 20 minutes.
• Fill a blender halfway with the cooked onions and potatoes using a slotted spoon. Cover and hold lid down with a potholder; pulse briefly before leaving on to blend. Pour back into the pot. Repeat with any remaining onions and potatoes. Continue simmering soup until flavors are blended, 15 to 20 minutes more.

POTATO MUSHROOM SOUP

Steps:

• Gather the ingredients.
• Rinse the mushrooms clean and pat them dry. Trim off and discard any dried stem ends. Roughly chop the mushrooms (don't be too fussy about the chopping; they get pureed in the end).
• In a large pot, melt the butter or heat the oil over medium-high heat. Increase the heat to high and add the mushrooms and salt. Cook, stirring frequently until the mushrooms release their liquid and start to brown, about 5 minutes.
• Meanwhile, chop the onion and the garlic. Add the onion to the mushrooms and cook, stirring frequently, until the onion is soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Meanwhile, peel and roughly chop the potatoes.
• Add the sherry to the pot and cook, stirring, for about 2 minutes.
• Add the potatoes and broth and bring to a boil. Reduce the heat to maintain a steady simmer and cook until all the vegetables are extremely falling-apart tender, about 10 minutes.
• Use a handheld blender to completely puree the soup. Or carefully whirl it in batches in a blender or food processor. In any case, process the soup much longer than you think is necessary-at least 2 or 3 minutes for each batch-to get a supremely smooth texture.
• Add salt and freshly ground black pepper to taste.
• Serve the soup hot, garnished as you like with freshly chopped parsley, chives, or thyme, for example.
• Enjoy.