Turkey Mushroom Soup with Cannellini Beans
Cooked Turkey, Turkey Broth
|2 Tablespoons olive oil|
|1 Pound white button mushrooms, cleaned and quartered|
|2 Large onions, finely chopped|
|2 Tablespoons finely minced fresh garlic|
|1-1/2 Cups finely chopped fresh celery|
|1 Gallon TURKEY STOCK|
|1 Pound COOKED or PULLED TURKEY, skin removed and shredded|
|4 Fresh sage leaves, finely chopped|
|2 Pounds canned cannellini beans, drained and rinsed|
|1 Quart packed fresh baby spinach, cleaned|
|2 Tablespoons freshly squeezed lemon juice|
|To taste salt and freshly ground black pepper|
- Heat oil in a large, deep rondo or sauteuse, over medium heat. Working in batches, add a single layer of mushrooms and cook, without stirring for 5 minutes or until mushrooms become red-brown on one side. Repeat procedure until all mushrooms are cooked. Return all mushrooms to pan.
- Add onions, garlic and celery. Sauté until vegetables are translucent.
- Add turkey stock, shredded turkey and sage. Reduce heat to medium-low and simmer, covered, for about 20 minutes.
- Add beans, spinach, lemon juice, salt and pepper. Briefly bring to a boil, just to wilt spinach.
- Serve in hot bowls.