Recipe: Souplantation/Sweet Tomatoes Creamy Herbed Turkey Soup with Cranberries

This comes straight from the restaurant group, no copycat needed!

Souplantation and Sweet Tomatoes
CREAMY HERBED TURKEY SOUP WITH CRANBERRIES

Makes 5 quarts soup

1 pound turkey breast meat
22 cups water, divided use
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/2 pound butter
2 tablespoons minced garlic
2 cups diced yellow onion
1 1/2 cups white flour
5 tablespoons turkey base
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 cups heavy cream
1/2 cup chopped fresh Italian parsley
1/3 cup diced dried cranberries (Craisins)

Cook the turkey breast meat, slice into bite-size pieces and set aside.

Bring eight cups of water to a boil. Cook carrot and celery for 8 minutes or until soft; strain, cool in cold water and set aside.

Melt butter in a large pot. Mix in the garlic, onion, carrots and celery and saute for 5 minutes. Stir in flour and continue to cook for five minutes on a low-medium heat. Add 8 cups of water and the turkey base. Blend with a hand-held mixer until smooth.

Stir in 6 cups of water and the kosher salt, ground black pepper, dried sage, marjoram, rosemary and thyme. Heat to 190 degrees F or a low simmer and cook for 10 minutes or until the soup thickens.

Add heavy cream, parsley, the cooked turkey meat and cranberries. Stir well to combine and cook on medium heat for 2 minutes.

Source: Garden Fresh Restaurant Corp.