Creamy Turkey and Vegetable Soup

[wilderness]

Creamy Turkey and Vegetable Soup

1 T. extra virgin olive oil

1 small yellow onion, cut into 1/2 inch dice
6 shiitake mushrooms, stems discarded, caps cut into 1/4 inch slices
sea salt/freshly ground pepper
2 carrots, peeled, cut into 1/2 inch dice
1 celery rib, cut into 1/2 inch dice
1 garlic clove, crushed
1 russet potato, peeled and cut into 1/2 inch dice
4 c. turkey or chicken broth
2 1/2 c. 1/2 inch dice cooked turkey ( can use chicken)
1 bay leaf
1/2 c. heavy cream
1 1/2 t. all purpose flour
handful of fresh flat leaf parsley leaves, chopped

In a medium saucepan over medium-low heat, heat the oil until shimmering. Add the onion and mushrooms; season with salt and pepper. Saute until softened and lightly golden, about 2 minutes.
Add the carrots, celery, and garlic and saute 1 minute, until garlic is fragrant. Add the potato, broth, turkey, and bay leaf; season with salt and pepper. Increase heat to high, bring to a boil. Reduce heat to low, simmer until potato is tender, about 10 minutes.
Combine cream and flour in a small bowl, whisk until smooth. Stir the mixture into the soup and add parsley. Let simmer 5 minutes, then discard the bay leaf. Ladle soup into bowls. Serve 4