Turkey Mushroom Soup with Tarragon
Delicious, creamy, easy to make soup for busy days.
1 lb. button mushrooms, thinly sliced
2 tbsp. olive oil
1 lb. ground Mixed JD Farms turkey (mix of thigh & breast meat)
½ of a medium sized onion, chopped
2 cloves of garlic, minced
2 liters JD Farms turkey stock
¼ cup butter
2 cups whipping cream
2 tbsp. dried tarragon
2 tsp. salt
Freshly cracked black pepper to taste
In a medium sized pot over medium high heat, add the olive oil & the turkey meat, stir while cooking, breaking up into pieces. Once the turkey is cooked through, but not browned, remove it from the pot & drain. Put the same empty pot back on the heat while the turkey is draining and melt the butter. Add the mushrooms & onions, sauté until the onions are translucent & the mushrooms start to brown. Add the garlic, stir to combine and add the turkey meat. Add the turkey stock, cover and simmer 20 min. Add the cream & the dried tarragon, stir to combine. Cook over medium heat stirring constantly until thickened and mixture comes to the boil. Reduce the heat, re-season with salt & pepper as required and serve immediately.