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- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 4
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1/2 teaspoon onion powder
- 1 bay leaf
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 teaspoon vegetable oil
- 1/4 cup half-and-half cream
- 1 teaspoon dried parsley flakes
- 2/3 cup frozen peas
- 1/3 cup dry sherry
- 1 small carrot, diced
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (10.75 ounce) can water
- 1 cup shredded cooked turkey breast
- Carbohydrate 16.2
- Cholesterol 46
- Fat 12.2
- Protein 15.8
- Sodium 1004
- Calories 241 calories;
Stir the cream of chicken soup into the one soup can of water in a bowl. Heat vegetable oil in a large saucepan over medium heat, stir in mushrooms and carrot, and cook and stir until mushrooms start to give up their liquid and carrot begins to soften, about 5 minutes. Add shredded turkey, onion powder, salt, pepper, bay leaf, and sherry to the pan and cook, stirring, another 5 minutes to reduce pan juices and cook away the alcohol from the wine. Pour the soup over the turkey mixture and bring to a boil. Reduce heat and add the half-and-half, parsley, and frozen peas. Simmer 5 to 10 minutes to reduce the sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.
