400g cooked chopped Turkey meat
400g chestnut mushroom sliced
1 oz butter
1 onion, chopped fine
1 garlic clove, crushed
1 oz plain flour
2 pints of fresh turkey stock (or 2 chicken stock cube)
Half a grated nutmeg
Salt & lots of ground black pepper
1 teaspoon dried Thyme, or fresh thyme leaves
2 tablespoons thick cream, or 1/4 of a pint of milk
Melt the butter in a large saucepan over a medium-high heat. Add mushrooms, season with salt and pepper, and cook, stirring frequently, until liquid has evaporated and mushrooms are browned. This should take around 12 minutes in total.
Add onion and cook until softened.
Add the garlic and cook until fragrant, before finally adding the flour and stir to combine.
Add the chicken stock, thyme and nutmeg, stir to combine.
Bring to a simmer and cook for 20 minutes.
Add the cream or milk then add the already cooked leftover turkey.
Season to taste with more salt and ground black pepper.
Heat for a further 3-5 minutes and serve immediately.
Option - We like ours chunky if it’s for dinner but if you like a smoother soup, add the turkey a little earlier to the simmer so it breaks up and blitz it with a hand blender to make it silky smooth.
Enjoy!
Here's another great soup recipe: Turkey & Sweetcorn Soup, using Turkey Leftovers!
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