Creamy Turkey Soup

1. 1

   In a large heavy pot, heat the butter over medium high heat until hot.

2. 2

   Season the turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper, then brown, in batches if necessary, about 6 minutes per batch.

3. 3

   Sprinkle the flour over the bottom of the pot and cook, stirring, until fragrant and nutty, about 4 minutes.

4. 4

   Stir the onions, celery, and 1/4 teaspoon each salt and pepper into the pot and cook, stirring occasionally, until golden, about 6 minutes.

5. 5

   Stir in the stock and bring to a gentle boil.

6. 6

   Cook until the turkey is very tender, about 1 1/4 hours.

7. 7

   Transfer the turkey to a plate and cool to warm, then shred the turkey, discarding the bones and return the meat to the pot.

8. 8

   Stir in the cream and season with salt and pepper to taste.

9. 9

   Serve garnished with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.