Ingredients
6 tablespoons butter, cubed1/2 pound sliced fresh mushrooms5 medium carrots, chopped1 large onion, chopped3 celery ribs, sliced1/4 cup all-purpose flour1 teaspoon each dried thyme, savory and parsley flakes1/4 teaspoon white pepper1/4 teaspoon pepper10 cups chicken broth3 cups uncooked wagon wheel pasta or other large shaped pasta2 cups cubed cooked turkey1 cup half-and-half cream
Preparation
In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth.
Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).
