Two Soups Tuesday: What to do with the Tiny Bits of Turkey Leftovers?

Great for Turkey leftovers (all it needs is one to two cups of cut small cooked turkey - white or dark meat.)

A homemaker makes a house a home.




1.  Gladys' Potato Soup  (Gladys is my mom. )

In a soup kettle melt one stick of margarine (which is 1/2 cup)
Into the melted margarine or butter. put 1 clove garlic or sprinkle a little garlic powder,
chopped 3 TB onions or a couple shakes of onion flakes, minced
1 stalk of celery, cut small
1 large carrot, cut small   (optional on the carrot but you need the celery for seasoning)
                                       (You can grate the carrot into the soup.)
Cook (but don't brown or burn on very low about 1 minute.

Then add one cup of flour.
Stir and cook about one minute on low low, but don't burn.

Add two to three quarts of water with 10 chicken bouillon cubes or two boxes of chicken stock. Salt and pepper to taste.  Cut about three large potatoes into very small cubes real small like :).  I like well washed red potatoes and you don't have to peel, just scrub really well.  Cut real small.

Stir well when you pour everything into the crock pot and still several times during the 6 to 8 hours cooking time with cover on.

When you are ready to serve, add 1 cup cream and then allow the soup to heat up again

Salt and pepper, but taste first because the bouillon makes it's kind of salty.

2.  Easy Turkey Taco Soup

Ingredients:

2 cups turkey leftovers, cut small
1/2 cup chopped onion or 3 Tablespoons onion flakes
1 cup frozen peas
1 cups frozen corn
20 oz. diced tomatoes
16 oz. black beans, drained
16 oz. chicken stock or veggie stock
1 1 oz. package taco seasoning

Preparation:

1.  Heat a large frying pan pot and stir in the onion with a touch of oil. 
2.  Add the other ingredients to the crock pot.  
3.  Add in the slightly cooked onion.
4.  Cook for 6-8 hours on low in the crock pot.
5.  Serve with avocado and sour cream on the side.

Two Soups for Thurday

Plan now for your turkey leftovers.  Purchase the ingredients now such as pearl barley or wild rice.  You are sure to use all your turkey leftovers up using one of these soup recipes.  These two soups are healthy and easy to stick into your crockpot the Friday or Saturday after Thanksgiving and by lunch or dinner you'll please any crowd.

1.  Turkey Barley Soup Recipe

Ingredients:

6 cups chicken broth or turkey broth
1 to 2 cups diced cooked turkey
1/2 cup pearl barley
1/2 cup chopped onion
2 celery, stalks, chopped
3 carrots, sliced
1 bay leaf
1 teaspoon dried leaf thyme
1/4 teaspoon ground black pepper

Preparation:

1.  Combine broth, turkey, barley, onion, celery, carrots, bay leaf, thyme, and black pepper in slow cooker. 2.  Cover and cook on LOW for 6 hours.


2.  Turkey Minnesota Wild Rice Soup 

Boil one small box 4 oz. wild rice which takes about 45 minutes to cook and then drain it. (Save the wild rice because you will add to soup when you add the turkey stock later.)
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In a soup kettle melt one stick of margarine.
Into the melted margarine or butter. put 1 clove garlic, chopped 3 TB onions, minced,
3 stalks of celery, cut small 3 large carrots, cut small
Cook (but don't brown) on very low about 2 minutes.

Then add one cup of flour. Stir and cook about two minutes on low, but don't burn.

Add
1.  Three quarts of water with turkey bouillion cubes OR 2 boxes of turkey broth OR make your own.
2.  The wild rice that has been cooked and drained earlier
3.  Two cups of cooked turkey, diced small.
4.   Salt and pepper to taste.

Stir well and pour into slow cooker Simmer on low for at least 6-8 hours.

When you are ready to serve add 2 cups milk or 1 cup cream and then allow the soup to heat up again for thirty minutes in the slow cooker.

Serve with a few silvered almonds on top for a great texture contrast.

 From my cookbook, Creative Slow-Cooker Meals: Use Two Slow Cookers for Tasty and Easy Dinners by Cheryl Moeller