Creamy Herbed Turkey Soup

Culinary Setting
Cooked Turkey


6 c cold water

1-1/2 c 1/4-inch diced carrots

1-1/2 c 1/4-inch diced celery

1/2 lb unsalted butter

2 c 1/4-inch diced yellow onion

1 c 1/4-inch diced carrots

1 c 1/4-inch diced celery

2 tbsp minced garlic

1-1/2 c white flour


6 c cold water

1 tsp dried sage

1 tsp dried marjoram

1/2 tsp dried rosemary

1/2 tsp dried thyme

1 tsp kosher salt

1-1/4 tsp freshly ground black pepper

2 c heavy cream

1 lb ROASTED OR PULLED TURKEY BREAST, cut into bite size pieces

1/3 c dried cranberries, diced

1/2 c chopped Italian parsley




Heat water to a boil. Cook 1-1/2 cups each carrots and celery for 8 minutes or until soft. Strain and cool in cold water. Strain, cover and reserve vegetables for service.


In a large, heavy stockpot, over medium heat, melt butter. Add 2 cups onions, 1 cup carrots, 1 cup celery and garlic. Sauté for 5 minutes.

Reduce heat and stir in flour. Continue to cook for 5 minutes on low-medium heat, stirring until smooth and golden brown.

Whisk in the turkey stock. Blend with a hand held mixer until smooth.

Add water, herbs and seasonings. Heat to 190 degrees F or a low simmer. Cook for 10 minutes on medium heat until thickened, stirring frequently.

Stir in cream, turkey, reserved cooked carrots and celery, cranberries and parsley.

Stir to combine. Cook on medium heat for 2 minutes or until piping hot.