Ingredients:

• 3 - 6 oz. packs of Portabella mushrooms (sliced)
• 2 stalks of celery (chopped)
• 1/2 cup carrots (chopped)
• 1 small onion (chopped)
• 1/2 cup butter
• 1 - 32 oz. can of chicken broth
• 1 tsp garlic
• 1-1/2 cup cooked turkey (cubed)
• 1 tbsp Babe Winkelman Brand Northwood's Grill Seasoning
• 2 cups half & half
• 1-1/2 tsp Babe Winkelman Brand Savory Season All
• 1/2 cup flour
• Water

Mix 2/3 cup of water with 1/2 cup flour (to thicken soup). In a large pot, sauté onions, carrot, celery and mushrooms in butter. Add chicken broth, garlic and seasonings. Add the water and flour mixture to thicken, then add your pre-cooked turkey and half & half. Simmer until done on low heat and enjoy!

Follow basic instructions below, marinating overnight.

This is a dry seasoning mix rather than a wet marinade, so the method is slightly different. Combine seasoning ingredients in gallon-sized plastic food storage bag; shake to mix. Add turkey strips and shake to coat. Arrange seasoned strips on racks and dry as described below. Drying time will be 5 to 8 hours.

Slicing the meat: Trim meat of all silverskin, fat or gristle. Meat will be easier to slice if partially frozen. Slice meat to thickness recommended in individual recipe. For tender jerky, slice meat across the grain; for chewier jerky, slice meat with the grain.

Marinating the meat: Combine marinade ingredients in large nonaluminum bowl; a plastic ice cream pail also works well, as does a zipper-style plastic food storage bag. Add meat and stir to coat with marinade. Cover and refrigerate for time directed in individual recipe, stirring occasionally.

Drying the meat: Remove meat from marinade and pat dry; discard marinade. Arrange meat on racks as directed below, and process until meat is dry but not brittle.

* To dry in dehydrator, arrange meat in single layer on dehydrator trays; allow space between strips for air circulation. Process at 140 degrees F to 150°F, rotating racks every hour or two.

* To dry in oven, arrange strips on finely spaced wire rack, allowing space between strips for air circulation; or, hang meat strips from oven racks. Prop oven door slightly open with small ball of foil. Set oven at 150°F or lowest setting, and bake until jerky is desired consistency.