© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-1/2 lbs fresh mushrooms, caps removed, cleaned and sliced
3 tbsp lemon juice
3-1/2 oz margarine
1 c diced onion
3 qt TURKEY STOCK
1/2 c all-purpose flour
1 c cold water
4 tsp mushroom base
1/2 tsp ground white pepper
3-1/3 c 2% milk
1-2/3 c sour cream
3 tbsp chopped fresh parsley
1-1/4 lbs PULLED TURKEY, 3/4-inch diced
Toss sliced mushrooms with lemon juice to prevent browning.
Melt margarine in large pot and saute onions over medium-high heat until translucent. Add sliced mushrooms and saute 5 more minutes. Add stock to kettle and bring to a boil.
Blend flour with water to form a smooth slurry and whisk into kettle. Reduce heat and simmer 10 minutes, until thick and smooth. While cooking, stir in mushroom base and white pepper.
When finished simmering, reduce heat again to low and stir in milk, sour cream, parsley and turkey. Heat gently, but do not boil, for 5 minutes.
Serve 8-fluid-ounce portions.
170 Total Calories
90 Calories from Fat
9 g Total Fat
14 % Daily Total Fat
4 g Saturated Fat
20 % Daily Saturated Fat
45 g Cholesterol
15 % Daily Cholesterol
620 mg Sodium
26 % Daily Sodium
8 g Total Carbohydrates
3 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
4 g Sugars
13 g Protein
8 % Daily Protein
6 % Daily Vitamin C
8 % Daily Calcium
6 % Daily Iron