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Old October 26, 2011   #8
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Slow Cooker-Country Turkey and Veggie Soup with Cream

2 tablespoons butter, divided
8 ounces sliced mushrooms
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 medium carrot, thinly sliced
1 medium red bell pepper, chopped
1/2 teaspoon dried thyme
4 cups (32 ounces) chicken or turkey broth
4 ounces uncooked egg noodles
2 cups chopped cooked turkey
1 cup half-and-half
1/2 cup frozen green peas, thawed
3/4 teaspoon salt

1. Place a large nonstick skillet over medium- high heat until hot. Add 1
tablespoon of the butter; when melted, add mushrooms and onion. Cook 4
minutes or until onions are translucent, stirring frequently.

2. Coat inside of slow cooker with nonstick cooking spray. Add mushroom
mixture, celery, carrot, bell pepper, thyme and broth. Cover; cook on HIGH
21/2 hours.

3. Add noodles and turkey. Cover; cook 20 minutes. Add remaining 1
tablespoon butter and stir in peas and salt.

Makes 8 (l-cup) servings

Easy Home Cooking Oct/Nov 2006
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