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Creamy Sherried Turkey Soup
Ingredients
- 5 each diced carrots, celery stalks
- 3 lg. onions, minced
- 1 clove garlic, chopped
- 2 tbsp. oil
- Cooked turkey carcass
- 2 cooked turkey wings or possibly 1 cooked drumstick
- 6 c. turkey broth
- 1 teaspoon chervil
- 1/2 teaspoon thyme
- 1 bay leaf
- Dash of cayenne pepper
- 1/4 to 1/3 c. flour, dissolved in cool water
- 3/4 c. dry sherry
- 3 c. diced turkey meat
- Salt, pepper to taste
Directions
- Cook carrots, celery, onion and garlic in oil 5 min or possibly till fork- tender. Stir in chicken broth, chervil, thyme, bay leaf and cayenne. Heat to boiling; simmer partly covered 1 hour. Remove turkey bones and wings; remove meat from bones. Chop. Stir in flour mix and sherry; cook and stir till thickened. Stir in diced turkey and meat from bones. Heat to simmer; add in salt and pepper. Serve warm.
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