Turkey Mushroom Soup with Cannellini Beans

Culinary Setting

Professional

Servings

Product

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

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 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.