Do you have leftover turkey? Who doesn’t? In my family, we always have soup on Thanksgiving night. It goes down easy after the carbo-holic main feast at noon.
Do you have leftover turkey? Who doesn’t?
In my family, we always have soup on Thanksgiving night. It goes down easy after the carbo-holic main feast at noon.
Nancy Malone sent me a 9-1-1 email:
“I lost your turkey-mushroom recipe from a 1990 ‘Boiling Point’ (column). Help. It’s become our family tradition.
“I shortened it somewhat, passing on a three-hour boiling of the carcass for turkey broth. Chicken broth works just as well. The creamy mushroom component is a disguise for those weary of yet another turkey meal.”
TURKEY MUSHROOM SOUP
Melt butter in a pot, whisk in flour. Simmer on low while in a soup kettle sauteing garlic, vegetables and mushrooms 6 minutes in oil. Save the peas for later.
Add to the broth mixture frozen peas, vegetables and seasonings. Slowly stir in half and half until slightly thickened, then add turkey and peas. Cover and simmer for 15 minutes, stirring occasionally (do not boil).
Notes: Garnish soup with fresh, chopped parsley or spinach. Serve at the table in a tureen, or use as a sauce over warmed dressing, cooked noodles or rice. Serves 6 to 8.