Turkey a la King Deluxe

Ingredients

• 1  bay leaf 
• 1 tablespoon butter 
• 1 small carrots diced
• 10.8 ounce cream of chicken soup canned
• 1 teaspoon parsley flakes dried
• 0.3 cup cooking sherry dry
• 8 ounce mushrooms fresh sliced
• 0.5 teaspoon ground pepper black
• 0.3 cup half-and-half cream 
• 0.5 teaspoon onion powder 
• 0.7 cup peas frozen
• 0.5 teaspoon salt 
• 1 cup turkey breast shredded cooked
• 1 teaspoon vegetable oil 
• 10.8 ounce water canned

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Stir the cream of chicken soup into the one soup can of water in a bowl.
2. Heat vegetable oil in a large saucepan over medium heat, stir in mushrooms and carrot, and cook and stir until mushrooms start to give up their liquid and carrot begins to soften, about 5 minutes.
3. Add shredded turkey, onion powder, salt, pepper, bay leaf, and sherry to the pan and cook, stirring, another 5 minutes to reduce pan juices and cook away the alcohol from the wine.
4. Pour the soup over the turkey mixture and bring to a boil. Reduce heat and add the half-and-half, parsley, and frozen peas. Simmer 5 to 10 minutes to reduce the sauce and heat the peas through.
5. Remove bay leaf and stir in butter just before serving.