Part 1

(1)

Dice Onions and Garlic, Mix and set aside

(2)

Dice Potatoes and Carrots, set aside.
(Note: Cut them into small cubes as
best as you can, you need them to cook fast)

(3)

Dice Turkey Breast and Thigh,
keep bones for flavor.

Open and drain Peas and Corn, set aside

Dice 1/4 Pound of Mild Cheddar Cheese and set aside.

Part 2

(1)

Add your Potatoes and Carrots into one
pot and pour your 2 Cups of Water in pot.

Add 1 Teaspoon of Salt. Over Medium heat,
bring to boil. Cook until potatoes start
to get soft.

( My heat settings range from 1 - 10; I used "5". )

Turn off heat and leave potatoes
and carrots in hot water DO NOT DRAIN.

(2)

Heat Your Extra Virgin Olive Oil in big pot

(3)

Add your onions and garlic and caramelize.

(4)

Add your diced turkey with bones and stir well

(5)

Add your salt and pepper

(6)

Add your Balsamic Vinegar

(7)

Add your White Wine Vinegar

(8)

Add your Honey.

Stir well

(9)

Add your Rich Brown Sauce

(10)

Add your potatoes and Carrots with
the water you cooked them in.

(11)

Add your drained Peas and Corn.

Stir well

(12)

Add your Tomato Soup and stir in.

(13)

Add your Sour Cream and reduce your heat to low.

( My heat settings range from 1 - 10; I used "3". )

(14)

Add your Diced Mild Cheddar Cheese.

Stir well, cover and let cook.

Keep stirring, it will thicken very well.
Look at the soup, feel when it is ready.

Your carrots should be soft. Do not
cook over 30 minutes.

That's it!

Serve with thick bread with Butter.

This soup can go over anything!

Enjoy!

Gabriel's Recipes