Sunday, December 1, 2013

Turkey & Vegetable Soup

What to do with all those Thanksgiving turkey leftovers? Here is the perfect warming soup for all your cold nights.
Inspired by my mother, who remembers her mother making delicious soups in South America just like this one.

Here is the list of ingredients:

2 cups of shredded turkey meat already cooked
4 cups of chicken broth
4 cups of water
1 cup of carrots finely diced
1 cup of potatoes (without skin) cut in cubes
1 cup celery finely chopped
1 cup shiitake mushrooms finely diced
1 cup of peas
1/2 cup of onion
1 cup of wild rice(uncooked)
2 cloves of garlic finely chopped
1/2 cup of cilantro finely diced
Salt & Black pepper to taste

Pre-soak the wild rice in a bowl with a cup of water while you prepare the ingredients. Using a large cooking pot, first add the 4 cups of chicken broth, onions, carrots, potatoes, celery garlic cooking on medium high heat. Turn heat down to medium low and add wild rice, peas, and mushrooms. Stir the contents of cooking pot. Add 3 more cups of water and salt and pepper, bring to another quick boil, and immediately lower heat to a  simmer with lid half off for 15-20 minutes.

Serve in bowls and add a bit of cilantro. I like to serve this soup with a sides of garlic bread.

This recipe serves 4 comfortable.

Happy Leftovers!

Soup on the stove.


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