Simple Little Recipe of the Day – Turkey Velvet Soup

You have it too. Don’t you? Gobs of leftover turkey from cooking that bird last week… I cooked a 20-lb turkey – a farm-raised, free-range, organic roasting pan of goodness. And then came the leftovers.

So after talking with a friend last week, I decided to take her recipe and put my own spin on a homemade, good-for-you, easy-to-make soup using only ingredients that I had on hand – and you should too.

Post-Thanksgiving Turkey Velvet Soup
– 1 stick of butter
– 1 onion, chopped
– 1 bag frozen carrots
– 1 bag frozen kale (or other green vegetable)
Sautè together. Then add in:
– 1 can cream of mushroom soup
– 2 1/2 quarts chicken stock
– 1 cup flour (gluten-free works well too)
– lots of leftover turkey
– salt and pepper to taste
Bring to a boil for 5 minutes, then simmer until thick.

Be creative! If you have other vegetables you need to use, chop them and toss them in. Be liberal. Be healthy.

Did You Enjoy This Post? Subscribe for Free!

Fill out my online form.

Please note: We reserve the right to delete comments that are in poor taste, offensive, or off-topic. If in doubt, read Our Comments Policy.

Leave a Reply

Your email address will not be published. Required fields are marked *