2 Tbsp. Garlic Olive Oil
1 med. onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
2 lrg. potatoes, cubed
3 Tbsp. flour
2 c. chicken stock
2 Tbsp. Italian Herbs Balsamic
1 tsp. SMAK DAB White Wine Herb Mustard
1/2 can cream of mushroom soup
2 c. chopped leftover turkey
1/2 c. frozen peas
In a dutch oven or your favourite stewing pot, bring Garlic Olive Oil to temperature over medium heat. Add onions, celery and carrots, cooking through til almost tender.
Add potatoes and flour and stir just until sticky and coated. Pour in chicken stock, Italian Herbs Balsamic, mustard and mushroom soup. Bring to a boil, reduce heat and simmer until potatoes are cooked.
Add turkey leftovers and frozen peas and cook until heated through.
Serve with a scoop of sour cream, some sea salt and Applewood Smoked Pepper to taste.
Super easy to freeze in portions for school or work lunches for the cooler months to come!