© meliapond
Post-Thanksgiving Soup

Don’t get me wrong, I love the turkey, cranberry, mashed potato, green bean, tryptophan induced buzz as much as the next guy.  This year we had a delightful potluck with a bunch of friends while Randy and I made our first turkey together.  Funny that we had kids before we even tried making a turkey together, but thankfully all three worked out just fine, meaning our two children and the turkey.  All of this to say, we had a great holiday meal, but the most glorious culinary endeavor was yet to come as we pondered the leftover turkey carcass.

After taking out Williams-Sonoma’s large volume of Cooking At Home from the library, I was very pleased to find many techniques explained from basic cooking skills to some positively gourmet inventions.  Although Randy and I have made many chicken soups, we decided to learn a thing or two from the pros and follow the recipes found on pages 25 and 132.

Randy spent a good part of yesterday with the Turkey Stock recipe and made a tasty base for the easy soup that I made today for a nice October dinner.  As mentioned above, the original is found on page 132, but I will be giving my own modifications below.

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Turkey-Vegetable Soup With Rice

Chop up one yellow onion, two carrots and two celery sticks.

Saute in olive oil or vegetable oil in a large pot until onion is translucent

Add 2/3 cup organic brown basmati rice and approx. 6 cups stock (if there is not that much stock available just add hot water)

Bring to a boil and simmer until rice is cooked

Meanwhile, saute mushrooms (maybe 15 or so chopped up) in a separate pan

At this point, the original recipe suggests cooking broccoli and setting aside for later addition.  I did not do this, but wanted to write it as an option.

Add to the simmering stock any leftover turkey pieces (chopped), mushrooms and fresh thyme.  It is paramount that the thyme is fresh and not dried.  Just pick off the leaves of about 4 sprigs of thyme, it is SO worth it!  Chopping in some fresh parsley is a nice touch too, although the original recipe says to add that when the soup is already poured into bowls.

Simmer the soup just until everything is heated through

Add salt and pepper to preferred flavour

Slurp it up with friends and family and enjoy each others company.  Let the thanksgiving feast continue!

posted 1 year ago with 0 notes