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Dressed Up Turkey Soup

Judy Witherby
  • minutes
  • Serves 6

INGREDIENTS

2 cups

leeks (sliced)

1/2 cup

carrot (chopped)

1/2 cup

celery (chopped)

2 tbsp

unsalted butter

2 cups

button mushroom (quartered)

1 tbsp

minced garlic

2 tbsp

THM Baking Blend

1 tsp

fresh thyme (minced)

1/4 tsp

ground nutmeg

1/4 tsp

black pepper

4 cups

low sodium chicken broth (or bone broth)

2 cups

Turkey (cubed)

1/2 cup

heavy cream

minced fresh parsley

3/4 cup

unsweetened almond milk

2

whole eggs (slightly beaten)

2 tbsp

unsalted butter

1 cup

diced onion

1/4 cup

diced celery

1/4 cup

low sodium chicken broth (or bone broth)

2 tbsp

Sage (minced)

2 tbsp

parsley (minced)

salt and pepper (to taste)