Poultry seasoning gives this soup the perfect flavor without measuring out spices. If you don't have any you can substitute 1/2 teaspoon dried ground sage, 1/4 teaspoon dried thyme, 1/4 teaspoon freshly ground black pepper and a dash of marjoram.
Serve the soup with fruit salad from the produce department and bakery muffins.
TURKEY POT PIE SOUP
1/2 package refrigerated ready to bake pie crusts (1 pie crust)
2 tablespoons light butter or margarine, or olive oil
1/4 cup finely chopped onions
1/3 cup flour
4 cups reduced-sodium chicken broth
1 cup skim milk
1 teaspoon poultry seasoning
1 10-ounce package frozen mixed vegetables, defrosted
3 cups leftover turkey, white and dark meat, coarsely chopped
Salt and freshly ground black pepper
Heat oven to 400 degrees. Unroll pie crusts and cut into shapes using small cookie cutters. Place the strips on parchment paper-lined baking sheets and bake for 12 minutes, until golden. Remove from the oven and set aside.
While the pie crust strips are baking, prepare the soup. Melt the butter in a Dutch oven over medium-high heat. Add the onions and saute until soft, about 4 minutes. Whisk in the flour and cook 1 minute. Whisk in the chicken broth and the milk and bring to a boil. Reduce heat and stir in the vegetables, turkey and poultry seasoning. Season to taste with salt and pepper and simmer 15 minutes, until vegetables are cooked and soup is slightly thickened. Ladle into bowls and garnish with the pie crust croutons.
Makes 4 servings.
COMING NEXT WEEK: Company coming? Karin shares five fast and fabulous recipes (four appetizers and one dessert) for holiday gatherings. Watch Karin make the dish at noon Tuesday on television station WJBF (Channel 6).
Write to Karin Calloway in care of The Augusta Chronicle newsroom, P.O. Box 1928, Augusta Ga 30903. send e-mail to email@example.com. Find previous Quick Cooking recipes at augustachronicle.com/karin.