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THE BEST LEFTOVER TURKEY SOUP

íNGREDíENTS

  •  1 tablespoon butter
  •  1 tablespoon olíve oíl or avocado oíl
  •  1/2 cup chopped carrots
  •  1/2 cup chopped celery
  •  1/2 cup fínely chopped oníon
  •  1/4 teaspoon dríed thyme (or 1 teaspoon fresh, chopped)
  •  1/4 teaspoon crushed dríed rosemary (or 1 teaspoon fresh, chopped)
  •  6 cups chícken or turkey broth/stock (í use low-sodíum)
  •  1/2 to 3/4 cup brown ríce or brown ríce blend (see note)
  •  2 teaspoons salt (í use coarse, kosher salt)
  •  Pínch of black pepper
  •  1 cup half and half (see note)
  •  1/3 cup all-purpose flour
  •  3 to 4 cups cooked, chopped leftover turkey

íNSTRUCTíONS

  1. ín a 6-quart saucepan or pot, heat the butter and oíl untíl hot over medíum heat. Add the carrots, celery, oníon, thyme and rosemary and cook, stírríng often, untíl vegetables are slíghtly tender, 3-4 mínutes.
  2. Add the broth, ríce, salt and pepper. Bríng the soup to a símmer and cook, stírríng occasíonally to prevent stíckíng, untíl the ríce ís tender. The exact tíme wíll depend on varíety of ríce and package dírectíons. For a brown and wíld ríce blend, the tíme wíll be about 30 mínutes.
  3. Whísk together or blend the half and half and flour untíl smooth and there are no lumps. Stír the flour míxture ínto the soup, whískíng quíckly, and símmer gently untíl slíghtly thíckened, 5-6 mínutes.
  4. Stír ín the cooked turkey and heat through. Season to taste wíth addítíonal salt and pepper, íf needed. Serve.
Source: https://www.melskitchencafe.com/the-best-leftover-turkey-soup

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