Labadie Recipe Database
Recipes
Login

View TABLE: Recipes

Back to List  Edit  Copy  Delete  Print View 

id 316
Name Roast Turkey Vegetable Soup with Rice
Main Dish Category Soups and Stews
Secondary Dish Category
Main Ingredient Turkey
Other Ingredient
Number of People 6
List of Ingredients Carcass from roast turkey
3 quarts water, or as needed
1 large yellow onion, chopped
2 carrots, peeled and chopped
1 celery stalk, chopped
4 fresh flat-leaf parsley springs
3 fresh thyme springs
1 bay leaf
5 T. olive oil
1 1/2 cups chopped yellow onion
2/3 cup peeled and diced carrot
1/2 cup diced celery
2/3 cup long-grain white rice
2 cups sliced mushrooms
2 cups chopped, frozen broccoli
2 cups diced cooked turkey
2 tsp. chopped fresh thyme
salt and pepper to taste
1/4 cup choped fresh flat-leaf parsley (optional)
1/4 cup grated Parmesan-Romano cheese blend (optional)
Description To make the stock, break the carcass into big pieces and place them in a large stockpot with water to cover. Bring to boil, skimming off any foam. Reduce the heat to low, cover and simmer for about one hour, skimming as needed. Add the onion, carrots, celery, parsley, thyme and bay leaf. Cover partially and continue to simmer for about 1 1/2 hours more.

Pour the stock through a sieve into a large saucepan and return to high heat. Bring to a boil, adjust the heat to maintain a gentle boil and cook, uncovered, skimming if needed, until reduced to about 8 cups, about one hour. Remove from the heat and refrigerate,uncovered,until chilled, about 6 hours, then lift off and discard the fat.

In a large saucepan over medium heat, warm 2 T. olive oil. Add onion, carrot and celery and saute, stirring often, until the onion is tender and translucent, about 10 minutes. Add the rice and stock and bring to a boil. Reduce the heat to low and simmer until the rice is tender, about 15 minutes.

Meanwhile, warm 3 T. olive and saute mushrooms, stirring often, until tender for 8 to 10 minutes. Set aside.

Add the turkey, mushrooms, broccoli and thyme to the soup and cook just until heated through, about 10 minutes. Season with salt and pepper.

Ladle soup into warmed bowls and sprinkle with parsley and/or cheese.
Time
Cooking Type StoveTop
Difficulty (1-5) 1
Notes
Origin
Image