Country-Style Cream of Turkey & Vegetable Soup

Pick for Larger Image   Qty.    Vol.   Weight Ingredient   500 mℓ 250 g Cooked Turkey Breast 1 can 284 mℓ   Cr. of Mushr'm Soup 1 can 284 mℓ   Cr. of Chicken Soup ½ can 140 mℓ   Whipping Cream 1½ can 420 mℓ   Half & Half Cream 1 tbsp.     Sour Cream 2 med. 300 mℓ 200 g Red Potato 2 stalk 200 mℓ 100 g Celery   150 mℓ   80 g Small Sweet Peas 8 400 mℓ 125 g Brown Mushrooms ½ 200 mℓ 100 g Red Onion 3 stalk     Green Onion 2 clove     Garlic 1 tbsp.     Black Pepper   Salt to Taste Serving Suggestion 1 roll   340 g Country Biscuits   Butter

Makes about 2ℓ. Best if prepared a day before, refrigerated, and re-heated to serve. If making the biscuits, pre-heat the oven ½ hour before serving.

• Chop the potato & celery into 1 cm cubes. Start boiling them in salted water (until cooked but firm).

• Slice the red onion into ≤ 2 cm pieces, and the brown mushrooms vertically, and start frying them in a wee bit of olive oil & butter (until just starting to brown).

• Add the frozen peas to the boiling potato & celery to thaw and lightly cook them.

• When the potato, celery, and peas are ready, transfer them to a ≥ 3ℓ soup pot.

• When the onion & mushrooms are ready, transfer them to the soup pot.

• In a ≥ 2ℓ pot whisk together the cream of mushroom soup, cream of chicken soup, whipping cream, and half & half cream. Start to heat the mixture (just to a boil).

• Whisk the sour cream into 100 mℓ of the soup mixture to temper it, then add it back to the mixture.

• Mash the garlic into a paste with a wee bit of salt and add that to the mixture.

• When the soup mixture just starts to boil, transfer it to the soup pot, and put the soup pot on very low heat.

• Chop the green onion into 5 mm pieces and add them to the soup.

• Chop the turkey into 1½  cm cubes & add them to the soup, which is now done, but should meld at least for a bit before serving.

• About 15 minutes before serving, bake the Pillsbury^® Country Biscuits according to the instructions on the package. Serve the soup with the biscuits and butter to schmear.