If you’re looking for a perfect recipe for Thanksgiving leftovers, you just found it. Click here for the original recipe.
Ingredients
5 Tbsp. extra-virgin olive oil, divided
8 oz. shiitake mushrooms, sliced
1 poblano chile, finely chopped
Kosher salt
Freshly ground black pepper
2 lb. skin-on, bone-in turkey breast
9 c. cold water
1 medium yellow onion, coarsely chopped
2 stalks celery, coarsely chopped
1 medium carrot, coarsely chopped
10 cloves garlic, grated
8 oz. baby potatoes, quartered
2 tsp. chopped fresh thyme
1/2 c. (1 stick) unsalted butter
1/2 c. (60 g.) all-purpose flour
2 c. heavy cream
Worcestershire sauce, for serving
Directions
In a large pot over medium-high heat, heat 3 tablespoons of oil. Cook mushrooms and chile, stirring occasionally, until softened and browned, 5 to 6 minutes; season with salt and pepper. Transfer mushroom mixture to a medium bowl; set aside.
In the same pot over medium-high heat, heat the remaining 2 tablespoons of oil. Cook turkey skin side down, turning occasionally, until golden brown, about 5 minutes; season with salt and pepper. Add water, onion, celery, carrot, and garlic. Bring to a simmer and cook for 1 hour.
At the 1-hour mark, transfer the turkey to a cutting board and let cool slightly. Add potatoes to pot and cook, stirring occasionally, until tender, 25 to 30 minutes.
Cut turkey meat off bone and shred into bite-size pieces. Add reserved mushroom mixture, turkey meat, and thyme to broth; season with salt and pepper.
In a medium skillet over medium heat, melt butter. Add flour and whisk to dissolve. Cook, whisking constantly, until blonde in color, 1 to 2 minutes. Let cool slightly.
Add roux to soup, whisking to avoid clumps. Pour in cream, bring to a low simmer, and cook, stirring occasionally, until heated through, about 3 minutes.
Divide soup among bowls. Serve with Worcestershire sauce alongside.
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