This is one of the better leftovers soups that I’ve had in many a year. There are a lot of flavor interactions and the method is somewhat, at least for me, unusual. You bring the broth to a simmer on one heating element and sauté many of the soup ingredients in a skillet on another burner, adding them in stages. Some of the ingredients are put into the simmering broth raw. It works, and really, it doesn’t take all that long–while the various vegetables were being sautéed, I was able to put together a salad and make other preparations for dinner. Besides turkey, you could use cooked chicken, duck, pork, or make it vegetarian with beans or tempeh.
4 c turkey broth, divided
2 c white wine or vermouth
6 T butter or coconut oil, or a combination
2 large onions, peeled, sliced into half-moons
1 c peeled, chopped celeriac, carrot, or parsnip
2 – 3 cloves peeled garlic, sliced or coarsely chopped
4 c peeled, cored, coarsely chopped apples
2 c stemmed, chopped mushrooms, optional
4 c chopped leftover turkey
4 T flour, white or whole grain
2 t ground cardamom, or ground coriander, or fennel, caraway, cumin
1 1/2 c milk, cream, coconut milk, or other dairy substitute
1/2 c chopped parsley, optional, or chives, or other fresh herb, optional
salt and pepper, to taste
1. Put 3 c of the broth and the white wine into a soup pot and bring to a simmer. Keep at a low simmer.
2. Melt 2 T of the butter in a large skillet. Add the onions along with some salt and cook, stirring frequently, for 10 -12 minutes, until the onions are softened and a little golden. Add a splash of water if the onions are sticking to the pan.
3. Meanwhile add the chopped celeriac and garlic to the simmering broth.
4. When the onions are done, carefully scrape them into the broth. Return the skillet to the burner and add another 2 T of butter. Add the apples and cook, gently stirring, for about 10 minutes, until the apples are tender and coloring some. Don’t let them get saucy. At the five minute mark, stir in the mushrooms. Add the apples and mushrooms to the broth.
5. Add the turkey to the broth. Stir to combine. You may want to increase the heat a bit to keep the simmer.
6. Heat the last 2 T of butter in the skillet. Stir in the flour and cook the flour, stirring constantly for about 3 minutes. Slowly add the remaining cup of broth and stir to combine, squashing out any lumps. When the flour mixture, or roux, reaches a simmer, scrape into broth.
7. Stir in the cream and herb, if using. Season to taste with salt and pepper. Gently simmer for a couple of minutes, then serve.