CHEF JEFF — ONE BYTE AT A TIME: Asian Turkey SoupSoup is a natural for Thanksgiving leftovers. This recipe makes use of turkey that’s lurking in the fridge.
By: Herald Staff Report,
Soup is a natural for Thanksgiving leftovers. This recipe makes use of turkey that’s lurking in the fridge.
Asian Turkey Soup
10 cups chicken broth
1½ cups frozen small whole onions
¾ cup uncooked basmati rice
2 tablespoons extra virgin olive oil
2 cups diced butternut squash
1½ cups shredded cooked turkey
2 cups cremini mushrooms stems trimmed, cut in half and thinly sliced (about 6 ounces)
2 tablespoons chopped fresh cilantro leaves
½ teaspoon freshly ground black pepper
1 tablespoon soy sauce
Stir 8 cups broth, onions and rice in 6-quart saucepot. Heat over medium high to a boil. Reduce heat to low. Cover. Cook until rice is tender, stirring occasionally.Heat oil in 12-inch skillet over medium heat. Add squash. Cook until lightly browned, stirring occasionally. Stir in turkey, mushrooms, 1 tablespoon cilantro and pepper. Cook until veggies are tender, stirring occasionally. Add remaining broth, stirring to scrape up browned bits from bottom of skillet. Add veggie mixture to saucepot. Cook until mixture bubbles. Stir in soy sauce and remaining cilantro. Garnish with additional cilantro.
Yield: Serves 8.
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