Dressed Up Turkey Soup
Author: 
Serves: 6
 
Ingredients
For the Soup
  • 2 cups leeks (sliced)
  • ½ cup carrot (chopped)
  • ½ cup celery (chopped)
  • 2 Tablespoons unsalted butter
  • 2 cups button mushroom (quartered)
  • 1 tablespoon minced garlic
  • 2 tablespoons THM Baking Blend
  • 1 teaspoon fresh thyme (minced)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • 4 cups low sodium chicken broth (or bone broth)
  • 2 cups Turkey (cubed)
  • ½ cup heavy cream
  • minced fresh parsley
For the Stuffing Dumplings
  • ¾ cup unsweetened almond milk
  • 2 whole eggs (slightly beaten)
1 loaf Simple Soda Bread(cubed or broken into pieces)
  • 2 tablespoons unsalted butter
  • 1 cup diced onion
  • ¼ cup diced celery
  • ¼ cup low sodium chicken broth (or bone broth)
  • 2 tablespoons Sage (minced)
  • 2 tablespoons parsley (minced)
  • salt and pepper (to taste)
Instructions
For the Soup
Stove Top:
  1. Sweat the leeks, carrot and celery in butter in a large saucepan over medium heat, until soft. Increase heat to medium-high.
  2. Add mushrooms and garlic, saute for 3 minutes. stirring often. Sprinkle baking blend, thyme, nutmeg and pepper over the vegetables cook for 1 minute stirring constantly.
  3. De-glaze pan with 1 cup of chicken stock and simmer for about 3 minutes. Stir in the rest of the broth, turkey and cream. Bring soup to a boil, reduce heat and simmer about 5 minutes. season with salt to taste.
  4. Garnish with parsley and 1 Stuffing Dumpling.
Crockpot:
  1. Sweat the leeks, carrot and celery in butter in a large saucepan over medium heat, until soft. add to Crockpot
  2. Add mushrooms and garlic. Sprinkle baking blend, thyme, nutmeg and pepper over the vegetables stirring to combine.
  3. Stir in the rest of the broth, turkey and cream. Heat soup on low setting for about 3 hours Season with salt to taste.
  4. Garnish with parsley and 1 Stuffing Dumpling.
Instant Pot:
  1. Sweat the leeks, carrot and celery in butter in your inner liner on the saute function, until soft. Increase heat to medium-high.
  2. Add mushrooms and garlic, saute for 3 minutes. stirring often. Sprinkle baking blend, thyme, nutmeg and pepper over the vegetables cook for 1 minute stirring constantly.
  3. De-glaze pan with 1 cup of chicken stock and simmer for about 3 minutes. Stir in the rest of the broth, and turkey. Secure the lid on your IP and process for about 5 minutes. Allow pressure to release naturally. Stir in cream and allow to simmer slightly before serving.
  4. Garnish with parsley and 1 Stuffing Dumpling.
  5. For the Dumplings:Preheat oven to 425 degrees. Line baking pan with parchment and spray with cooking spray.
  6. Combine almond milk and eggs in a large bowl. Add bread cubes to egg and milk mixture, toss to coat and allow to sit and soak up the mixture. Saute onions and celery in butter in a small skillet until tender. fold into bread mixture with remaining ingredients.
  7. Form dumplings on prepared baking sheet using a large scoop or spoon. Bake dumplings until brown, about 20 minutes.
Nutrition Information
Calories: 351 Fat: 23g Carbohydrates: 13g Sodium: 486mg Fiber: 3g Protein: 25g Cholesterol: 161mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/dressed-up-turkey-soup/