Ingredients:
1 package: sliced mushrooms
1 clove: garlic diced
1 tbsp: coconut oil
1/2 tsp: salt
1/2 tsp: fresh ground pepper (I use peppercorn melange)
1 tsp: garlic powder
1 tsp: sage
1 tsp: thyme
5 tbsp: butter
5 tbsp: flour
1 lb: peeled, sliced carrots
3 stalks of celery, cleaned and diced
2 cups: water
1 tsp: garlic powder
1 clove: garlic diced
1 tbsp: coconut oil
2 cups: heavy whipping cream
2 cups: chicken broth
Turkey, chunked
In a saucepan, put 1 tbsp of coconut oil (or whatever kind you prefer) 1 clove of diced garlic and carrots. Put on medium heat and stir for two minutes. Fill with water and 1 tsp of garlic powder. Stir. Bring to a boil and stir occasionally until carrots and celery are tender, but not soft. Drain and set aside.
In a medium fry pan, put 1 tbsp of coconut oil and one clove of garlic. Add mushrooms and cook over medium heat. Stir occasionally until mushrooms are tender and cooked. Set aside.
In a stockpot, melt butter on medium high and whisk in flower to form a roux. Add heavy whipping cream and chicken broth. Whisk together. Add salt, pepper, sage, thyme, garlic powder and whisk together. Bring to a boil while stirring constantly. Lower to medium and let simmer until thickened. Stir every few minutes. Add mushrooms, carrots and celery. Continue to stir. Add turkey and stir.
Serve with warm bread.
