Recipe: Turkey Mushroom Soup with Cannellini Beans (quantity recipe)

TURKEY MUSHROOM SOUP WITH CANNELLINI BEANS



2 tablespoons olive oil
1 pound white button mushrooms, cleaned and quartered
2 large onions, finely chopped
2 tablespoons finely minced fresh garlic
1 1/2 cups finely chopped fresh celery
1 gallon turkey stock
1 pound cooked turkey, skin removed and shredded
4 fresh sage leaves, finely chopped
2 pounds canned cannellini beans, drained and rinsed
1 quart packed fresh baby spinach, cleaned
2 tablespoons freshly squeezed lemon juice
To taste salt and freshly ground black pepper

Heat oil in a large, deep rondo or sauteuse, over medium heat. Working in batches, add a single layer of mushrooms and cook, without stirring for 5 minutes or until mushrooms become red-brown on one side. Repeat procedure until all mushrooms are cooked. Return all mushrooms to pan.

Add onions, garlic and celery. Saute until vegetables are translucent.

Add turkey stock, shredded turkey and sage. Reduce heat to medium-low and simmer, covered, for about 20 minutes.

Add beans, spinach, lemon juice, salt and pepper. Briefly bring to a boil, just to wilt spinach.

Serve in hot bowls.

Makes 16 servings
Source: the Mushroom Council