Turkey Pot-Au-Feu - cooking recipe

Ingredients

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)

Preparation

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.
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.