Mary Berry Turkey Soup Recipe
Mary Berry’s turkey soup is a traditional British-style broth-based soup made with leftover cooked turkey, vegetables, and stock. The focus is on clarity of flavour, gentle seasoning, and a clean finish. Unlike thick or creamy soups, this version is lighter, making it ideal as a starter or a simple meal with bread.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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Cooked turkey – 300 g, shredded or chopped
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Onion – 1 medium, finely chopped
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Carrots – 2, peeled and diced
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Celery – 1 stick, finely sliced
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Unsalted butter – 25 g
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Plain flour – 1 tablespoon
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Turkey or chicken stock – 1.2 litres, hot
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Bay leaf – 1
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Salt – to taste
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Black pepper – to taste
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Fresh parsley – 2 tablespoons, finely chopped
Instructions
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Prepare the vegetables – Finely chop the onion, carrots, and celery, so they cook evenly and soften properly.
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Soften the base – Melt the butter in a large saucepan over low heat, add the onion, and cook gently for 5 minutes until soft but not browned.
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Add vegetables – Stir in the carrots and celery, cooking for another 3–4 minutes to release flavour.
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Sprinkle in flour – Add the flour and stir well, cooking for 1 minute to remove the raw taste.
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Add stock gradually – Pour in the hot stock a little at a time, stirring constantly to keep the soup smooth.
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Simmer gently – Add the bay leaf and simmer for 15–20 minutes until the vegetables are tender.
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Add the turkey – Stir in the cooked turkey and simmer for a further 5 minutes to heat through.
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Season and finish – Season with salt and black pepper, remove the bay leaf, and stir in chopped parsley before serving.
Find it online: https://maryberrycooks.co.uk/mary-berry-turkey-soup/