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Turkey Vegetable Soup

Western.Chefs's picture
Ingredients
  Unsalted butter/Margarine 2 Tablespoon
  Sliced fresh mushrooms 3 Cup (48 tbs)
  Chopped yellow onions 1 1⁄2 Cup (24 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Turkey stock/Low- sodium chicken broth 10 Cup (160 tbs)
  Uncooked long grain white rice 2⁄3 Cup (10.67 tbs)
  Bay leaf 1
  Salt 1 Teaspoon (To Taste)
  Black pepper 1⁄2 Teaspoon
  Chopped fresh thyme/1/2 teaspoon dried thyme 1 Tablespoon
  Chopped fresh rosemary/1/2 teaspoon dried rosemary leaves 1 Tablespoon
  Diced white turnips 2 Cup (32 tbs)
  Green beans 2 Cup (32 tbs), bite-size pieces (Fresh Or Frozen)
  Diced cooked turkey 12 Ounce (2 Cups)
  Fresh lemon juice 2 Tablespoon
  Minced parsley 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Turkey
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
8

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