Cream of Turkey and Mushroom Soup



1-1/2 oz unsalted butter

1/2 c diced onion

1-1/4 lbs fresh mushrooms, caps removed, cleaned and sliced


1/4 c all-purpose flour

1/2 c cold water

2 tsp poultry base

1/2 tsp ground white pepper

1-2/3 c 2% milk

3/4 c sour cream

2 tbsp fresh parsley, chopped

1 lb COOKED TURKEY, cut into 3/4-inch dice



Melt butter in a large heavy Dutch oven or saucepan over medium heat. Sauté onions over medium-high heat until translucent. Add sliced mushrooms and sauté 5 more minutes. Add stock to kettle and bring to a boil.

Blend flour with water to form a smooth mixture and whisk into saucepan. Reduce heat and simmer 5 minutes, stirring, until thick and smooth.

Stir in poultry base and white pepper. Continue to cook and stir until thick and smooth, about another 5 minutes.

Reduce heat to low. Stir in milk, sour cream, parsley and turkey. Heat gently, but do not boil, for 5 minutes.