Categories: Soup

Ingredients

• 6 Tbsp. butter, cubed
• 1/2 Lb. sliced fresh mushrooms
• 5 medium carrots, chopped
• 1 large onion, chopped
• 3 celery ribs, sliced
• 1/4 cup all-purpose flour
• 1 tsp. salt
• 1 tsp. each dried thyme, savory and parsley
• flakes
• 1/4 tsp. white pepper
• 1/4 tsp. black pepper
• 10 cups chicken broth
• 3 cups uncooked wagon wheel pasta or other
• large shaped pasta
• 2 cups cubed cooked turkey
• 1 cup half-and-half cream

Directions

1. In a 6-quart stockpot, heat butter over medium-high heat. Add mushrooms, carrot, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth.
2. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through ( do not boil).

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