With the Fall comes home cooked soups.This is the easiest Cream soup I have made. Cooking time is approximately 30 minutes.
Sorry no photo, everyone just finished it off before I could get one. I will differently make it again and get a photo to post.
2 turkey cutlets, diced and cooked in a little olive oil- cover and set aside in warm place.(150 degree oven is ideal or a warming drawer set at Medium )
4 tablespoon Unsalted Butter
4 tablespoon Flour
3 cups turkey broth
2 cup skim milk
1/2 cup mash potatoes
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 tsp Sweet Hungarian Paprika
On top of stove on Medium high heat. melt butter in 10-1/2 cup(25litter) soup pot.
Add flour to melted butter, stir constantly until light golden in color. (this is a Rue)
slowly add Turkey Broth to Rue. Stirring til all is added and it is smooth.
Cook on Medium heat til thickened. about 10-15 minutes. stirring occasionally
Add 2 cups of Milk and salt and white pepper. stir and continue to cook when it just starts to boil reduce heat to low. Add Mashed potatoes stir til well blended.
Add Sweet Hungarian Paprika- stir well
Add diced turkey
Continue to cook on low, stirring occasionally- til just beginning to boil around edges. (this is called simmering).
simmer for about 10 minutes. then Serve.