Turkey Stew with Morels

Rinse morels, soak in a quarter l of hot water for 20 minutes. Cut turkey breast into strips, quarter mushrooms. Sauté flour, add clear soup, morel water and crème fraîche and simmer for ten minutes while stirring.

Season with pepper, salt, sugar. Fry turkey breast in oil until brown, season with salt and season with pepper. Sauté mushrooms in frying pan, extinguish with wine. Let mushrooms, turkey breast, peas and morels bubble up in the sauce.

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