Like most of the rest of you I have leftover Roast Turkey Breast from Thanksgiving Dinner in the fridge waiting to be eaten. But simply reheating it seems... well... boring. I also have some Kale, Mushrooms, and Heavy Cream in there waiting for a purpose. So I thought I would combine the flavors of Zuppa Toscana ( Soup from Tuscany ☺) with the Roasted Mushroom Soup I posted a year ago and change the ingredients to use up some of what I have on hand here while omitting others. It turned out super delicious and I promise you no one will think about the fact that you are serving left over turkey!
2 Tablespoons Garlic Oil
¾ cup chopped Sweet Onions
2 cups Button Mushrooms, sliced
1 Tablespoon Fresh Thyme Stems
2-4 Tablespoons White Cooking Wine, for de-glazing
1Quart Tuscany Chicken Broth, or regular broth
3 Tablespoons Heavy Cream
2 cups Roasted Turkey Breast Chunks
1½-2 cups Fresh Kale Leaves, torn into small pieces
2 Tablespoons Homemade Bacon Bits
Fresh Parsley, chopped
Freshly Ground Sea Salt
Freshly Cracked Black Pepper
Saute the chopped onions and mushrooms and fresh Thyme in the Garlic Oil over medium heat until the mushrooms are nice and brown. Remove the thyme stems but make sure to pull the leaves off and add them to the soup.
When the mushrooms are ready add the white wine and stir to scrape the bits off the bottom of the pan. The wine will evaporate pretty quickly. Add the broth and the cream and stir. Add the rest of the ingredients and heat through, and until the Kale leaves are tender.
This amount serves 2-4 people. Kinda depends who it is and how hungry they are. ☺ If you like it with less or more broth or with less or more veggies just adjust it till it suits your preference.