A comforting and hearty turkey soup made in a slow cooker, perfect for cozy evenings.
Place the diced onion and sliced mushrooms at the bottom of the slow cooker.
Chop the vegetables evenly for consistent cooking.
Add the cooked turkey pieces on top of the vegetables.
Use leftover turkey for added convenience.
In a mixing bowl, combine the poultry seasoning, ground black pepper, and milk.
Whisk the mixture to ensure the spices are evenly distributed.
Pour the milk mixture over the turkey and vegetables in the slow cooker.
Ensure the liquid covers the ingredients for even cooking.
Cover the slow cooker and cook on Low for 8 hours or High for 4 hours.
Avoid opening the lid during cooking to maintain the temperature.
Stir in the diced carrots and frozen peas, then cook on High for an additional 10 minutes.
Add the vegetables at the end to keep their texture.
Serve the soup warm and enjoy with your favorite bread or crackers.
Garnish with fresh parsley for a touch of color.
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