Name: Leftover Turkey Marsala Soup
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 tbsp Extra Virgin Olive Oil; 8 oz White Mushrooms (sliced); ⅔ cup Marsala Cooking Wine (dry); 6 cups Chicken Stock (low sodium); 3 cups Shredded Turkey Breast; 4 Green Onions (Thinly Chopped, white and green parts separated.); Salt and Pepper (to taste)

Leftover Turkey Marsala Soup

Alyssa Reinbolt

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Prep Time 10

Cook Time 20

Servings 6

Equipment

Instant Pot

Ingredients

3 tbsp Extra Virgin Olive Oil
8 oz White Mushrooms sliced
⅔ cup Marsala Cooking Wine dry
6 cups Chicken Stock low sodium
3 cups Shredded Turkey Breast
4 Green Onions Thinly Chopped, white and green parts separated.
Salt and Pepper to taste

Instructions

Start your instant pot on the saute function, add olive oil and mushrooms, stirring until the mushrooms start to soften. Season with a sprinkle of salt and pepper.
Add white parts of the onion and cook for 1-2 minutes.
Add the remaining ingredients, switching the function to "Manual pressure" for 10 minutes and place the lid on the instant pot.
You can use quick release once the timer is up, ladle the soup into bowls and garnish with chopped green onion.