Turkey Pot-Au-Feu

• 1 tablespoon olive oil, divided
• 1 cup quartered mushroom
• 1/2 cup chopped carrot
• 1/2 cup chopped leek
• 1/2 cup chopped peeled rutabaga
• 4 cups reduced-sodium fat-free chicken broth
• 1 garlic clove, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup chopped peeled turnip
• 2 cups leftover cooked turkey, chopped (light and dark meat)
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1 dash black pepper
• fresh thyme sprig (optional)

1. Heat 1 1/2 teaspoons oil in a large saucepan over medium-high heat. Add the mushrooms; saute 5 minutes or until golden. Remove mushrooms from pan.
2. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add carrot and next 4 ingredients (carrot through garlic); saute 5 minutes. Add wine, and cook until reduced to 1/4 cup (about 1 minute). Add mushrooms, broth, turkey, chopped thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer 15 minutes or until the vegetables are tender. Garnish with thyme sprigs, if desired.

olive oil, quartered mushroom, carrot, leek, peeled rutabaga, chicken broth, garlic, white wine, leftover cooked turkey, thyme, salt, black pepper, thyme

Taken from www.food.com/recipe/turkey-pot-au-feu-520259 (may not work)