Sopa cremosa de peru

Ingredientes

• 2 Tablespoons olive oil (divided)
• 1 small yellow onion (chopped)
• 3 small carrots (chopped)
• 2 stalks celery (chopped)
• 8 ounces mushrooms (thinly sliced)
• 3 cloves garlic (minced)
• 4 cups chicken or turkey broth
• 2 - 3 cups leftover chopped turkey (or chicken)
• 2 Tablespoons Worcestershire
• 1 Tablespoon fresh thyme leaves
• 2 bay leaves
• 2 Tablespoons cornstarch (whisked into 2 Tablespoons water)
• 1 cup cream or half and half
• Salt and pepper (to taste)

Modo de preparo

1. 1

   Heat one tablespoon of the oil in a large pot or Dutch oven set over medium heat. Add the onion, carrots, and celery, and saute until the vegetables are starting to soften, 3-4 minutes. Add the second tablespoon of oil and the mushrooms and saute another 3-4 minutes, or until the mushrooms are softened and browned. Stir in the garlic and saute until fragrant, about 30 seconds.

2. 2

   Add a splash of the broth to the skillet, scraping up any browned bits from the bottom of the pot. Then add the remainder of the broth, turkey, Worcestershire, thyme, and bay leaves to the pot. Bring the mixture to a simmer.

3. 3

   Once the soup is simmering, stir in the cornstarch mixture. Simmer for a few minutes, allowing the soup to thicken slightly, then lower the heat.

4. 4

   Stir in the cream and warm through. Taste and season as needed. Remove the bay leaves, and serve!