* Exported from MasterCook *
Turkey Pot Pie Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Amount Measure Ingredient -- Preparation Method
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1 tablespoon unsalted butter
1 tablespoon olive oil
3 carrots -- peeled, diced
1 small onion -- peeled, diced
2 tablespoons all-purpose flour
6 cups fat-free less-sodium chicken broth -- or turkey broth
1 cup low-fat milk -- 2%
1 medium russet potato -- (to large) peeled, diced small
2 cups shredded turkey -- or cubed cooked turkey
1 teaspoon poultry seasoning
1/2 packet turkey gravy mix -- (0.87-ounce)
1 cup frozen peas
Salt and pepper to taste
TO SERVE: -- (OPTIONAL) Pastry crisps (see directions), French-fried onions
In a soup pot, heat the butter and olive oil over medium heat. Add the carrots and onion and sauté about 5 minutes. Sprinkle with the flour. Stir in the broth and milk and heat to just a boil. Stir in the potato, leftover turkey, poultry seasoning and turkey gravy mix. Reduce heat, cover slightly and simmer about 30 minutes.
While the soup simmers, if desired, make pastry crisps for serving by cutting ready-to-roll refrigerated pie crust into wedges. Place on a foil or parchment-lined baking sheet. Bake at 350 degrees until browned, about 12-15 minutes. Remove from oven and cool.
To finish the soup, stir in the peas and simmer another 5 minutes. Season with salt and pepper. Serve topped with french-fried onions and pastry crisps, if desired.
Makes: 8 one-cup servings
Preparation time: 15 minutes
Total time: 1 hour
Analysis per 1 cup serving. 196 calories (25% from fat), 6 grams fat (2 grams sat. fat), 20 grams carbohydrates, 17 grams protein, 322 mg sodium, 40 mg cholesterol, 3 grams fiber.
Cuisine:
"Thanksgiving Leftovers"
Source:
"Detroit Free Press"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"8 cups"
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Per Serving (excluding unknown items): 162 Calories; 6g Fat (27.4% calories from fat); 21g Protein; 13g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 463mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 20116 20001 0 2848 0 26308 0 0 0
