2 quarts turkey or chicken stock
1 leftover roasted turkey carcass
2 stalks celery with leaves
1 (12-ounce) package fresh sliced mushrooms
1/2 cup butter
2 tablespoons vegetable oil
1 small onion, chopped
1 teaspoon lemon juice
1 /2 teaspoon dried thyme leaves
1 /2 teaspoon salt
1 /4 teaspoon pepper
1/3 cup sherry
1/3 cup flour
1 /2 cup heavy cream, plus more for garnish, if desired
Place a leftover roasted turkey carcass in a 6-quart stockpot and cover with stock. (Before using turkey carcass, be sure turkey cavity is free of leftover stuffing matter. If turkey carcass is very large, it can be broken into several large pieces before placing in a pot. Bits of turkey can be removed from carcass for adding to soup later.) Add the celery to pot, and bring to a simmer, skimming off any foam that floats to the top.
Simmer stock for 1 hour, then remove pot from heat. Strain stock through a fine mesh sieve, discarding carcass and celery; set aside.* In another stockpot, melt butter with oil over medium heat. Add onion and cook until onion is tender. Add sliced mushrooms, any bits of leftover turkey meat from carcass, lemon juice, thyme leaves, salt and pepper and cook until liquid rendered from mushrooms dissipates. Add the sherry and cook until the sherry is nearly absorbed.
Stir in flour, cooking until blended, about 1 minute. Stirring constantly, gradually add reserved turkey stock, cooking until soup thickens. Remove from heat and pour mixture, in batches, into a blender, blending until smooth.
Return soup to pot and stir in cream. Reheat to warm over medium heat, but do not let soup boil. Adjust seasoning, as needed.
Makes about 2-1/2 quarts.
*Kitchen Ade note: When cooking stock, keep stock to a simmer. If allowed to boil, the stock will become cloudy.
Peninsula Clarion ©2014. All Rights Reserved.