Creamy Turkey Soup

Post Thanksgiving day there is always some left over turkey and what better way to use it than in a soup.  This is a creamy version that would be great for your Sunday dinner following Thanksgiving day.

Creamy Turkey Soup

1 yellow onion, chopped

1 cup celery, diced

1 cup carrot, diced

1 cup fresh sliced mushrooms

1 teaspoon dried basil

1/2 teaspoon dried rosemary

1 garlic clove, smashed and diced

2 teaspoons butter

2 cups diced potatoes

2 cups diced cooked turkey

3 cups chicken broth

1 cup whole milk or half-and-half

1/2 cup sour cream

Garnish: Dry parsley flakes

Sauté onion, celery, carrot, mushrooms, basil, garlic and rosemary in the 2 teaspoons melted butter until lightly browned.

Add potatoes, turkey and broth. Simmer approximately 15 minutes.

Reduce heat; add milk, salt and pepper to taste. Simmer 20 minutes or until potatoes are soft.

Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.