Turkey Vegetable Soup Recipe
Ingredients
| 2 tablespoons unsalted butter or margarine | ||
| Mushrooms | 3 Cup (16 tbs), sliced | |
| 1 1/2 cups chopped yellow onions | ||
| Carrots | 1 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Garlic | 3 Clove (5gm), minced | |
| 10 cups Turkey Stock or low- sodium chicken broth | ||
| 2/3 cup uncooked long- grain white rice | ||
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| 1 tablespoon each chopped fresh thyme and rosemary or 1/2 teaspoon each dried thyme and rosemary leaves | ||
| 2 cups diced white turnips | ||
| 2 cups bite-size pieces fresh or frozen green beans | ||
| Cooked turkey | 2 Cup (16 tbs), diced | |
| Lemon juice | 2 Tablespoon | |
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
1. In an 8-quart stockpot, melt the butter over moderately high heat. Add the mushrooms, onions, carrots, celery, and garlic and saute for 5 minutes or until the vegetables are tender.
2. Add the stock, rice, bay leaf, salt, pepper, thyme, and rosemary. Raise the heat to high and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes, stirring and skimming the surface occasionally.
3. Add the turnips and green beans and simmer for 7 minutes. Stir in the turkey and simmer another 5 minutes or until the vegetables are tender. Discard the bay leaf and stir in the lemon juice and parsley.
2. Add the stock, rice, bay leaf, salt, pepper, thyme, and rosemary. Raise the heat to high and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes, stirring and skimming the surface occasionally.
3. Add the turnips and green beans and simmer for 7 minutes. Stir in the turkey and simmer another 5 minutes or until the vegetables are tender. Discard the bay leaf and stir in the lemon juice and parsley.
Chef
