Wash, chop and prep the carrots, celery, potato, onion and mushrooms.
In a small bowl, mix together cornstarch and ½ cup broth.
In a large pot over medium high heat, add cooking oil, onion and garlic. Cook until onion turns translucent, 1-2 minutes.Add in the potatoes and cornstarch/broth mixture. Cook 1 minute.
Add the mushrooms, celery and carrots. Mix together and cook 1 minute. Add in the last 3½ cups of broth, parsley, sage, thyme, bay leaf, salt and pepper.
Bring soup to a boil then reduce to let simmer for 8-10 minutes until soup is thickened, and potatoes and carrots are tender when poked with a fork.Stir in the turkey. Add the heavy cream. Cook 1 more minute, until warmed through.
Serve and enjoy!
Recipe Notes:
PREP IN ADVANCE: Wash, peel and chop all the vegetables. Measure out the herbs and spices into a small bowl. Mix together ½ cup broth with cornstarch. Chop up turkey. This will make cooking the soup so much easier!LEFTOVERS: This stew can be stored in an airtight container in the fridge up to 4-5 days. It also freezes well. Consider freezing in serving size portions for easy future lunches. We love these silicon freezer containers.EASY SWAPS: We love this soup and make it with chopped chicken. Feel free to swap out veggies for other favorites. Sweet potato, turnips, rutabaga, peas and corn, green onions, broccoli and cauliflower can all be substituted. If you’re short on time, use canned or frozen vegetables. Although they won’t taste exactly the same as fresh veggies, they’ll still do the trick!