Cream Of Turkey Soup Recipe

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Cream of Turkey Soup

Robin DuPree


I am posting this recipe for a club member that requested a Turkey Soup. I hope you like this one version, and I think that it will be delicious, Beth.

P.S. If you don't like Tarragon as a herb, you can substitute fresh Thyme and Parley for a fresher
taste. Also, another member, Beth, added peas and potatoes to the soup...Just a consideration...

★★★★★ 3 votes


2 oz
large onion
carrot, peeled and cubed petite
stalk of celery, peeled and cubed petite
10 oz
turkey, shredded finely
1 pt
chicken stock
1 Tbsp
chopped fresh tarragon
1/4-1/2 c
heavy cream
salt and pepper
bay leaf
fresh tarragon leaves to garnish


1Mise en place your onion, carrot, and celery. Melt the butter in a large saucepan and fry the onion for 3 minutes.
2Add the cooked turkey to the pan with 1/2 pint of the chicken stock. Add the bay leaf to soup.
3Bring the soup to the boil and simmer for 20 minutes. Allow to cool some, and then pour the remaining stock into soup. Add the cream. and remove from heat so it does not scald.
4Remove bay leaf. Next. salt and pepper to taste.
5Add the chopped tarragon. Garnish with a small sprig of tarragon and serve with croutons

About this Recipe

Course/Dish: Turkey Soups, Cream Soups
Other Tag: Quick & Easy