I should call this Post-Thanksgiving Soup. I had leftover turkey that I just didn’t think was going to get eaten unless it was in another food form, so I decided to make soup using the turkey (and the remaining pearl onions) I had leftover from Turkey Day dinner. It was delicious. The great thing about it is that you can substitute chicken or other veggies you have floating around in your refrigerator.
3 Tbs olive oil or butter or combo of the two
2 onions, diced
4 carrots, sliced
3 celery stalks, diced
1 leek, sliced
2 cups mushrooms, sliced (I used baby portabella)
3 garlic cloves, pressed or diced finely
juice of one lemon
3 quarts chicken stock
3-4 cups cooked, chopped turkey
1 c. cooked pearl onions (optional)
1/4 cup fresh parsley,chopped
1 Tbs. fresh oregano,chopped
2 Tbs. fresh basil, chopped
3 tsp poultry seasoning
freshly ground pepper
To a large dutch oven, saute the onions, leek, carrots and celery in the olive oil until the onions are translucent and the celery is tender.
Add the garlic and the mushrooms. Cook until the garlic is cooked through and the mushrooms have cooked down. Now add the turkey, broth, lemon juice, pearl onions . Stir.
Add the fresh herbs, the poultry seasoning and season with salt and pepper (to taste).
What did I love about this recipe? I loved that I cleaned out the refrigerator by using up a lot of leftover things…the turkey, onions, herbs, etc.
What didn’t I love about this recipe? Nothing. It was exactly what I was wanting.