HOT AND SOUR TURKEY SOUP
A delicious way to use leftover turkey. A quick,light, boxing day lunch, or any time. From Better Homes & Gardens
Provided by Derf2440
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper, Use a large saucepan.
- Bring to boiling.
- Meanwhile, Stir together cornstarch and cold water.
- Stir into broth mixture.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Stir in turkey, bok choy and pea pods.
- Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds.
- Remove from heat.
- Stir in green onions.
Nutrition Facts : Calories 220.6, Fat 6.2, SaturatedFat 1.8, Cholesterol 99.7, Sodium 1250.1, Carbohydrate 9.9, Fiber 2.1, Sugar 4.8, Protein 30.3
HOT AND SOUR SOUP
We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CREAMY TURKEY SOUP
My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois
Provided by Taste of Home
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.
HEAVENLY TURKEY SOUP
This soup serves more than one purpose. It's a light, refreshing sunny-day lunch, yet warm and comforting on the rainy evening.
Provided by Jaymee
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
- Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 13.1 g, Cholesterol 12.8 mg, Fat 3 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 0.7 g, Sodium 1430.5 mg, Sugar 3 g
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