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Turkey Pot Pie Soup has the same flavors as a baked pot pie – but served as a luscious and creamy soup instead!
2 10-ounce bags pearl onions (after cleaning, you will have one pound)
2 boxes pie crust rounds (4 round crusts)
1 egg
1/4 cup Demerara sugar
2 tablespoons extra virgin olive oil
3 tablespoons butter
2 tablespoons turkey fat reserved from stock (or increase butter to 5 tablespoons)
1 cup onion, diced large
3 cups carrots, cut into bite sized pieces (about 6 medium carrots)
1/2 cup celery, diced
1/2 cup all-purpose flour
2 quarts turkey stock, homemade if possible
2 teaspoons fresh thyme, chopped, or half that of dried
1 teaspoon white pepper
1/2 teaspoon dry mustard powder
Few grinds fresh nutmeg
1/2 teaspoon Worcestershire sauce
Few drops hot sauce
2 large Russet potatoes, peeled and cut into bite sized pieces
2 cups heavy cream
1 1/2 cups frozen green peas, thawed
4 cups cooked turkey, cut into bite sized pieces
Salt, if needed
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