Sunday, July 27, 2008

Dreamy Creamy Turkey Soup

You know how after turkey day you have a ton of leftover turkey, and after making a bazillion sandwiches you throw the rest of it into the freezer and then forget about it? Well, I’ve done that more times than I care to count. Several months after the last Thanksgiving I was rummaging around in the freezer when I came across a couple of ziploc bags with leftover turkey. I was trying to figure out what to do with it, because I was afraid it might have that freezer burn disease and wouldn’t be very suitable for casseroles or sandwiches. Then I thought of soup! Soup can hide a multitude of sins. So I took the bags out of the freezer to thaw and searched the fridge for other handy ingredients that might make a palatable concoction. What resulted was truly yummy! My hubby said, "Grab a pencil and write down how you made that puppy. That one is truly a keeper. And, of course, being a dutiful wife (not) I did exactly that. And you lucky people are the first to view and try this dreamy creamy soup. Let me know what you think. And Enjoy!!


Dreamy Creamy Turkey Soup


Here are the ingredients to this lovely soup.
In case you can't figure out all the ingredients from the picture I'll list them for you in the order of their appearance.

3 Tbs. butter

3 Tbs. olive oil

1/2 cup onion chopped

2 stalks celery chopped

3 large cloves garlic grated minced or pressed

8 oz. sliced mushrooms button or crimini

2 qts. chicken broth

4 cups chopped cooked turkey or chicken

1 cubed zucchini

1/2 cup white wine

1 1/2 tsp. poultry seasoning

1 tsp. dried thyme sea salt and fresh ground pepper to taste

8 oz. small type pasta

1 1/2 cups cream

4 cups chopped or baby spinach

Don't let the long list intimidate you. It is totally worth the effort.

The first thing you need is a big soup pot or kettle. I like to use an eight quart pot because I get less spatter that way. Melt the butter and the olive oil (I always use EVOO) in the bottom of the pot. Add the onions, celery and garlic and saute until tender. Add the mushrooms and continue to saute. I like to slice the mushrooms directly into the pot so I can stand there and take in the aroma as it cooks. But I have to be careful not to take to long or else I will drool into the pot.

Can't you just smell it!!

After the veggies are tender add the broth, chicken, zucchini, spices, and wine. Bring to a boil and then lower the heat and simmer for 30 minutes. Then add the pasta and continue to simmer until just a smidge past al dente. Then add the cream, heat through and then the spinach and cook until just wilted

My goodness, talk about your comfort food. The cream really is the secret ingredient. A couple of tips. Use sea salt for the health benefits. When I get more of this blog thing worked out I will put on links to the sites that discuss that. I like to use baby spinach in to save on the chopping and washing. And finally, I use Dreamfields Pasta exclusively. Again, I will tell you all about that in another post. That stuff is fantastic and I will sing their praises to the roofs.

When you finish cooking this serve it up in big bowls with a crusty bread. And there are so many veggies it in that it is a one dish meal. What could be better!!!


As a side note...I am still figuring out the whole camera thing and how to post. Hopefully with time they will improve. Any suggestions to that end will be helpful.

2 comments:

Phil said...

I vouch for the soup...it is just downright GOOD! ...and I'm not just saying that because the cook/creator is my wife...!

Phil

Anonymous said...

I LOVE the pictures and the descriptions! A cookbook written like that would be a hit! I have some leftover chicken I'm going to try this on.
Barb S