Ingredients serves 5:
2.2 lb/1 kg turkey upper thigh 1 onion or 1 tablespoon onion cream, 4 tablespoon cooking oil, 1 bay leaf, 1 level teaspoon salt, 1/8 teaspoon ground black pepper, 5 cup/1.2 liters water, 2 good-sized carrots, 10 1/2 oz/30 dkg mushrooms, 10 1/2 oz/30 dkg frozen peas, 7 oz/2 dl cooking cream (heavy cream), 1 tablespoon all-purpose flour, juice of 1/2 lemon, 1 tablespoon mustard, 1 teaspoon chopped fresh tarragon (1/2 teaspoon if
using dried), 1/4 teaspoon hot Red Gold paprika cream or “Strong Steven” (hot cherry pepper paste)

Skin and bone the turkey thigh and dice into 1/2”/1 cm cubes (or save time by purchasing it filleted, 1 1/2 lb/70 dkg). Peel and wash the onions, chop fine, sauté them in oil in a pot over medium heat for about 2 minutes, stirring until the onion is wilted. Toss in the meat and keep stirring for about 3 more minutes until the meat turns white. (If you are using onion cream, add it at this point.) Season with bay leaf, salt and pepper. Add a bit of water, cover and let stew for about 30 minutes. While the meat is cooking, clean the carrots and mushrooms. Cut carrots into about 1/2”/1 cm cubes or half-rounds; mushrooms into slices or slivers, as you wish. Add these to the turkey, stew for an additional
4-5 minutes, add 5 cup/1.2 liters water. Bring to boil over high heat, add the frozen peas and continue cooking low for 15-20 minutes. Combine the flour, lemon juice and mustard into the cooking cream and blend well. Add to the soup to thicken it. After 2 minutes
of cooking, add the finely chopped tarragon. Spice it up with Red Gold, adjust the seasoning with salt and pepper as necessary.

Instead of turkey, the soup can be made with pork or veal shank or chuck following the same directions.

Preparation time: 1 hour 20 minutes
Calories per serving: 460
Skill: Easy to prepare