Cream of Turkey & White Bean Soup

This soup will use up the remaining leftover Turkey from Thanksgiving! I freeze this soup and it is so good well after the Holidays are over!

I shred the remaining turkey and set aside. In a large soup pot with a lid add 2 cups vegetable stock (I use low sodium) 1 cup light cream, pepper to taste, 1 teaspoon tarragon, one teaspoon ground sage, one teaspoon parsley flakes, one carrot (grated), grated onion (optional), stir on medium low heat, cook 8 minutes. Add 1- 15.5 ounce can of white beans (your choice) drain and rinse them well add to stock pot and stir gently, (you can opt to add one teaspoon corn starch or one tablespoon AP flour as a thickener, if needed) cook additional 5-6 minutes, add the shredded Turkey meat and stir again. Allow to cook on low heat 10 minutes.

Serve and enjoy! In my case I let it cool and freeze!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook

See You after the Holidays!

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