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Creamy Turkey Soup

Ingredients

• 8 ounces red-skinned potatoes, cut in 1-inch pieces
• 8 ounces cremini mushrooms, sliced
• 1 cup coarsely chopped onion
• 1 cup sliced celery
• 2 turkey breast tenderloins (1 1/2 pounds total)
• 3 14.5-ounce cans reduced-sodium chicken broth
• 1 1/2 teaspoons dried thyme, crushed
• 1/2 teaspoon ground black pepper
• 1 12-ounce can evaporated fat-free milk
• 3 tablespoons cornstarch
• 1/2 cup sliced green onions
• 2 tablespoons lemon juice
• Toasted sliced almonds or chopped pecans and/or dried cranberries (optional)

Directions

1. In a slow cooker combine potatoes, mushrooms, onion, and celery.
2. Top with turkey.
3. Add broth, thyme, and pepper.
4. Cover and cook on low for 9 to 10 hours or on high for 4 1/2 to 5 hours.
5. Transfer turkey to a cutting board.
6. Shred turkey and return to cooker.
7. In a bowl stir together evaporated milk and cornstarch.
8. Stir into mixture in cooker.
9. If using low setting, turn cooker to high setting.
10. Cover and cook for 45 to 60 minutes.
11. Stir in green onions and lemon juice.
12. Top each serving with nuts and/or cranberries.

Attribution