Thanksgiving Every Day Soup
This is everyone’s favorite holiday dinner in a hearty bowl of soup. With a little planning, this soup takes just minutes to put together but will taste like you’ve been stirring and simmering all day. You won’t need the whole Shady Brook Farms Young Turkey for the soup, so there’ll be plenty left for a turkey dinner, sandwiches, turkey salad or a casserole. And then I like to make fresh broth with the turkey carcass – I love turkey everything!
1 tablespoon olive oil
3 medium onions, coarsely chopped
1 tablespoon poultry seasoning
1 teaspoon salt
8 cups low-sodium turkey or chicken broth
1 Shady Brook Farms Young Turkey Breast (about 5 pounds), cooked according to package instructions
1 package (10-ounce) frozen wild rice, white rice and vegetable mix
3/4 cup dried cranberries
1/2 cup light cream
In a large soup pot, heat olive oil over medium heat. Place onions in pot and sprinkle with poultry seasoning and salt. Cook for 5 minutes or until softened. Add the broth and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for about 15 minutes or until liquid has reduced a bit. Puree it in the pot using an immersion blender.
Remove 3 generous cups of turkey from the cooked breast, cutting or pulling into large chunks. Add the turkey and the rice and vegetable mix to the pot. Bring to boil, reduce heat, cover and simmer for 10 minutes or until rice is cooked. Stir in the cranberries and cream. Continue to simmer over low heat for 2-3 minutes. Taste and adjust for seasoning, then serve immediately.
4 servings