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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. 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. 3.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. Remove Bay Leaf And Stir In Butter Just Before Serving.
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