Turkey Mushroom Soup with Cannellini Beans

Culinary Setting
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 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

  1. 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.

  2. Add onions, garlic and celery. Sauté until vegetables are translucent.

  3. Add turkey stock, shredded turkey and sage. Reduce heat to medium-low and simmer, covered, for about 20 minutes.

  4. Add beans, spinach, lemon juice, salt and pepper. Briefly bring to a boil, just to wilt spinach.

  5. Serve in hot bowls.