GOLDEN VALLEY, Minn. - After Thanksgiving most of us have lots of turkey leftovers. Darcy Olson the owner of Let's Dish has some delicious soup recipes.
Northwoods Turkey and Wild Rice Soup
For this recipe, you will need: 3 large freezer bags and 1 small bag.
Preheat a large sauce pot over medium heat. Add the following ingredients, stirring occasionally, for 5-7 minutes or until tender and butter is melted.
1/2 cup diced onion
1/3 cup diced celery
1/3 cup diced carrots
1 piece butter
Add 4 cups of water and then the following ingredients:
2 cups cooked wild rice
1 1/2 cups cooked Turkey
1 cup sliced mushrooms
2 Tbsp chicken base
1 Tbsp dried parsley
1/2 tsp thyme
Bring to a boil, cover, reduce heat and simmer 15 minutes. Meanwhile mix the following to form the cream mixture
2 cups half & half, from under station
2 Tbsp dry cooking sherry, from end of station
1/4 cup flour
Add the cream mixture, stir to combine and cook, stirring occasionally, for 7-10 minutes or until hot.
Superfood Butternut Squash and Quinoa Soup
2 cups Five Grain quinoa blend
2 cups cooked turkey
1 cup diced butternut squash
1 cup shredded kale
1/2 cup crumbled bacon
2 Tbsp chicken base (low-sodium available)
1 Tbsp parsley flakes
1/2 tsp thyme
Place all ingredients in a pan and add 4 cups of water. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Meanwhile, combine and mix the following to form a cream mixture
2 cups half & half
2 Tbsp dry cooking sherry
1/4 cup flour
Add cream mixture to the pan, stir to combine and cook, stirring occasionally, for 7-10 minutes or until hot.