This rich and creamy soup makes use of leftover turkey, which is something you might have a lot of later this month.
By Sherron Watson
- 8 cups of chicken broth
- 2 cups of turkey pieces, chopped into small bite size pieces
- ½ cup of shredded carrots
- ½ cup of onion, I like to use half red onion and half green onion
- 2-3 cups of fresh, washed spinach
- 4 T. butter
- ¼ cup of flour
- 1 cup of cream
- salt to taste
- pepper to taste
- ½ cup shredded parmesan cheese
- 1 cup of shredded sharp cheddar cheese
- In a large stock pot, combine broth, carrots, onions and turkey pieces. Bring to a boil to cook the carrots through.
- In a small pan, melt butter and add flour. Cook for a few minutes, add cream. Cook until thickened.
- Add the rue to the broth and stir. If the soup is not as thick as you would like, you can add a flour/water mixture to make it thicker.
- Add the cheese and stir to melt the cheese in the soup.
- Throw the fresh spinach into the soup and stir. The spinach should wilt and cook while in the soup.