LEFTOVER TURKEY SOUP

A couple of years ago after Thanksgiving, I had to do something with all of the turkey.  This is what I came up with. It is delicious, and quite comforting:  

  • 2 Tablespoons butter
  • ½ large white onion, chopped 
  • 3 cups turkey stock or chicken broth
  • 2 cloves garlic, minced
  • 2 cups half and half or almond milk
  • ½ cup white wine
  • cayenne pepper (to your taste – about ¼ teaspoon to ½ teaspoon)
  • 1 teaspoon cumin
  • salt and pepper to your taste
  • freshly grated nutmeg; about ½ teaspoon
  • 2 cups shredded Cheddar cheese
  • 1 small package frozen broccoli]
  • 2 ½ cups leftover cooked turkey, chopped

Melt butter over medium-low heat in a Dutch oven or stockpot; sauté onion until soft. Add turkey (or chicken) stock and garlic. Stir in heavy cream, wine and seasonings over medium heat for about 10 minutes, but do not let it boil. Add cheese, broccoli, turkey and cook until the cheese melts. Serve with fresh, homemade bread, cubed, or with chopped French bread in your bowl. So delicious, and is wonderful on a chilly night!