Just Lynn

One woman. One name. One hell of an attitude!

recipe for turkey rice soup for Penny & B

Written By: witchypo - Nov• 24•13

Hey hun,

Here’s how I made this week’s soup…

I started by roasting a frozen 8-10 lbs turkey (with 1 med onion diced on it) in a dutch oven type roasting pan at 250 degrees for about 5-6 hrs. Then, I cooled and de-boned it.

soup with leeks

Next, I filled a large stock pot to about 2/3 full of water and tossed cleaned turkey into it with the larger bones and set it to boil. About an hour later, I scooped out any of the bones and added a pinch of…

ginger, paprika, thyme, rosemary, basil, garlic, chives, dill, parsley, salt, and pepper

sauted onion

Meanwhile, I fried 8-10 slices of bacon, drained them, added a handful of diced leek, and fried them together. Once the bacon was crispy, I drained it, and added 2 chopped Portobello mushrooms. Fry those, drain them, and then add them to the stock pot.

portobello mushrooms

I brought that broth to a boil and then added… (all diced)

2 medium white onions

3 stalks of celery

5 medium potatoes

4 large carrots

a handful each of chopped kale leaves and beet greens  (with a bit of stalk),  and about 1 cup shredded and drained spinach (I have also done this type of thing with bock choy, asperigus, squash, sweet potato, and other veggies, depending on what’s on hand – keep in mind that the more veggies/colors added, the more micronutrients, fiber, etc there’ll be)

veggies

Add any other hard veggies you want in it and then let the soup simmer for a while until all veggies are cooked but not soft. In a measuring cup, mix aprox. 1/4 cup flour with 1 tblsp cornstarch and 1 pkg Club House Turkey Gravy mix. Stir with a fork and then add cold water to make a paste. Blend out any chunks and then add to soup, stirring on low heat until thickened. Add a cup of cooked, drained and cooled rice (with long grain wild rice if available) and a cup or two of  cooked, drained and cooled pasta (or tortellini). Simmer, check for flavor and spice accordingly.

By the way, I ‘nuked’ the squash until it was soft and used that to help thicken the soup, which makes it a little sweet but  it adds fiber etc without adding gluten.

squash

Bon apetite!

By the way, if you’re ever interested in learning about the values and benefits of veggies, you might want to check out self nutrition data or the world’s healthiest foods sites for more info.

 

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