1 cup heavy cream
3 tbsp butter
2 carrots, sliced
3 celery stalks, sliced
1 small peeled potato, diced
1 onion, diced
2 cups shredded cooked turkey
5 sage leaves, chopped (about 1 tbsp)
1 tsp of dried thyme
1 tsp of dried sage
Salt and pepper to taste
Melt the butter over medium heat. Add the onions, carrots, potato and celery. Let cook until onions are soft.
Add the broth and cover the pot, letting it simmer for about 20 minutes, or until the carrots have softened.
Add turkey and herbs and let simmer for about 3 minutes, then add cream. Serve when soup is heated through.
