The best thing about Thanksgiving is the turkey. The second best is using the leftovers to make soup.
This soup requires dark bone stock. I’ve posted my stock recipe here.
Here’s the recipe:
- 2-3 cups leftover Turkey, cut into chunks
- 4 Carrots, peeled and cut into large dice
- 4 cloves Garlic, minced
- 2 stalks Celery, diced
- 8 oz Portabella Mushrooms, sliced
- Half a bag Dutch Gold Potatoes, cut into medium chunks
- Half a large Vidalia onion, diced
- Bouquet garni (1 sprig Sage, 2 sprigs Rosemary, small handful of Thyme, 1 Parmesan cheese rind, 2 bay leaves, little over half the tops of 1 bundle Italian parsley)
- Turkey bone stock
- Salt and pepper to taste
- 6 Tbs butter
- The reserved fat of three rashers of bacon
- 1/3 cup Sour Cream
- 1 splash Heavy Cream
- Parmesan for grating (optional)
- Handful of diced Iltalian Parsley leaves
Melt bacon fat and butter in a large pot over medium heat. Add potatoes and cook a few minutes, then add carrots, garlic, celery and onions. Stir and cook about 3 to 5 minutes. Add mushrooms, 1/4 tsp salt and pepper. Cook until mushrooms begin to soften, about 3 or 4 minutes. Add turkey and give it a good stir. Add stock, and herb bouquet, then bring to a boil. Reduce to a simmer and cook for 1 hour.
Add diced parsley, sour cream and a splash of heavy cream. Let the soup warm through and then taste, add salt and pepper as needed. Remove herb bouquet and serve with a little parmesan grated over top, of desired.