Happy New Year – though it doesn’t feel like it to me… As I sit in my air-conditioned house (it’s 81° outside) and watch the news showing sub-zero temperatures plaguing the northern half of the country, I can’t help but think — “those poor people need hot soup!” And not just any soup — Creamy Turkey Vegetable Soup. It is the antidote to wind chill. The salve for frostbitten fingers, the ideal elixir for a sniffly nose.
Why? Because I made this turkey soup with stock made from a leftover turkey carcass — and that makes all the difference! Homemade stock — made from bones and cartilage, vegetables and spices. Simmered and strained to get that glorious golden hued stock — it’s richer and has more body than plain broth.
When you refrigerate the stock, it becomes gelatinous — like a wobbly umami jell-o! That’s when you know you’ve done it right! The essence of the bone and cartilage has seeped out to permeate and flavor the stock – and imparts a luxurious mouth feel.
Add a bundle of fresh herbs, chunks of turkey and more veg for a homey, satisfying meal that will warm you down to your toes. Promise!
I like to add a little cream for richness, but you can skip it if you’re counting calories. This soup is loaded with potatoes, carrots, green beans and mushrooms. It’s so good I was practically giddy when I tasted it! When was the last time you were giddy for soup? Oh – you mean I’m the only one? (Um, awkward).
Creamy Turkey Vegetable Soup
- 2 tablespoons olive oil
- 8 ounces white mushrooms sliced
- 2 carrots peeled and chopped
- 1 medium onion chopped
- 1 large russet potato peeled and diced into 1/2" pieces
- 3 cups diced turkey breast or chicken
- 6 cups turkey or chicken stock preferably homemade from this site
- 5 sprigs thyme
- 1 sprig rosemary
- 1-2 sprigs tarragon optional
- 8 ounces green beans cut into 1" pieces
- 1/2 cup heavy cream
- salt and pepper to taste
In a large dutch oven over medium high heat, add one tablespoon of olive oil. Add the sliced mushrooms and saute for 3-5 minutes until the mushrooms brown and give off their liquid. Transfer mushrooms to a small bowl. Add the remainder of the olive oil to the pot and stir in the onions and carrots. Cook for 3-5 minutes until tender.
Tie the herbs together with some kitchen string and set aside.
Add the potato, stock and bundle of herbs and bring to a boil. Cover the pot and reduce heat to a simmer. Cook for 10 minutes until potato is tender. Add the beans and simmer, covered for an additional five minutes until the beans are crisp tender. Stir in the turkey meat and cream. Season to taste with salt and pepper. Serve with cornbread or biscuits from this site.