EASY TURKEY & MUSHROOM SOUP
I like this recipe because it's easy and is great left over. My husband found it in the Better Homes & Gardens "One Dish Meals" booklet at the supermarket. It's one of our good old standbys.
Provided by The Amaze-Ing Me
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
- Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Nutrition Facts : Calories 216.4, Fat 6, SaturatedFat 1.4, Cholesterol 39.9, Sodium 121.2, Carbohydrate 20.6, Fiber 2, Sugar 2.6, Protein 19.7
TURKEY AND VEGETABLE SOUP
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
- Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
- Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
- Ladle the soup into each serving bowl and serve with the crusty bread.
HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 12
Number Of Ingredients 18
Steps:
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
TURKEY MUSHROOM CASSEROLE
My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. -Peggy Kroupa, Leawood, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 19g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1286mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
HOMEMADE TURKEY SOUP
You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. -June Sangrey, Manheim, Pennsylvania
Provided by Taste of Home
Time 3h5m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.
Nutrition Facts : Calories 128 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 391mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SARASOTA'S MINNESOTA TURKEY, MUSHROOM AND WILD RICE SOUP
This was a classic growing up. A little creamy, all fresh ingredients, mushrooms from a local farmer, and wild rice from a friend who was from MN, but rented one of our cottages every summer and always brought tons of MN Wild Rice. Now if you don't have turkey leftovers (which I almost always do), use chicken which will work just fine. But there is something about the turkey that is just perfect with this. If I don't have leftover turkey, I often buy a small turkey breast just so I can make this soup, and use the rest for sandwiches. And no turkey stock? ... chicken stock or broth is fine. Just don't skimp on a few things. 1) Sherry wine, 2) REAL wild rice, 3) fresh vegetables and, mushrooms, and; 4) fresh herbs. It just isn't the same otherwise. I can have just a bowl of this for dinner or it makes a great starter, or wonderful with just a salad or grilled sandwich.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 8 bowls of soup, 8 serving(s)
Number Of Ingredients 19
Steps:
- Soup Base -- In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
- Rice -- Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks), thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer) approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper) and add more broth if necessary. It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
- Mushrooms -- At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
- Finish -- Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
- Serve -- My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven. Can't get much better than that! ENJOY!
Nutrition Facts : Calories 361.8, Fat 13.5, SaturatedFat 7.6, Cholesterol 64.8, Sodium 102.4, Carbohydrate 31.9, Fiber 4.1, Sugar 4.4, Protein 17
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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- Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
- Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
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- Note: this recipe uses the leftover meat from your turkey dinner and stock made from the bones. You need to make the stock first – it’s easy! This is the crockpot turkey stock recipe we use after every Thanksgiving and Christmas dinner. You can also make a stovetop version using this recipe.
- Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more.
- Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring to a boil. Reduce to heat to medium and simmer the soup for 20 minutes, or until the potato is soft.
- Remove the two potato halves from the soup and put them in your blender. Add the cashews and enough of the soup liquid so they will blend. Don’t worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the ‘cream’ to the pot. Season to taste with sea salt and pepper.
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- Melt butter over medium heat in a dutch oven or large soup pot. Add carrots, celery and onion. Cook for 5 minutes, stirring frequently.
- Add mushrooms and garlic. Continue to cook, stirring frequently, until mushrooms are tender (about 4 to 5 minutes).
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- Bring to a simmer, stirring frequently. Cover and reduce heat as necessary (medium low or low) to maintain a simmer.
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