Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.14 Kcal (788 kJ) | ||
| Calories from fat | 72.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 12% | |
|---|---|---|---|
| Cholesterol | 38.64mg | 13% | |
| Sodium | 616.07mg | 26% | |
| Potassium | 277.95mg | 6% | |
| Total Carbs | 6.22g | 2% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 15.2g | 30% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.46 Kcal (504 kJ) | ||
| Calories from fat | 46.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 12% | |
|---|---|---|---|
| Cholesterol | 24.74mg | 13% | |
| Sodium | 394.45mg | 26% | |
| Potassium | 177.96mg | 6% | |
| Total Carbs | 3.98g | 2% | |
| Sugars | 1.28g | 8% | |
| Dietary Fiber | 1.11g | 7% | |
| Protein | 9.73g | 30% | |
| Vitamin C | 3.4mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 7% | |
| Calcium | 23.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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