INGREDIENTS
2 tsp
Chicken base
6 cups
Turkey, cooked and shredded
4
Carrots, medium
4
Celery, ribs
2 tsp
Flat leaf parsley
3 cloves
Garlic
8 oz
Mushrooms
2
Onions, medium
2 tsp
Thyme, fresh
4
Yukon gold potatoes
4 cups
Chicken stock
1/4 cup
All-purpose flour
1/2 tsp
Pepper
2 tsp
Salt
2 tbsp
Olive oil, extra virgin
2 tbsp
Butter, unsalted
1/2 cup
White wine