My Father In Law Mickeys Famous Turkey Vegetable Soup Food

WENSLEYDALE CHEESE SOUP

Steps:

• cut the green tops off 4 of the onions and reserve for later.
• then chop the remaining onions and saute in the butter until just soft.
• add the stock and potatoes and bring to the boil,reduce heat cover and simmer for 20 minutes.
• stir in 2/3 of the cheese and the walnuts remove from the heat and cool for 5 minutes.
• blend in a food prcessor untill pureed.
• add salt and pepper to taste and serve sprinkling remainding cheese over the top and the green onion tops.

"HEART HEALTHY" TURKEY VEGETABLE SOUP

Steps:

• In a large stock pot, bring the turkey stock to a boil.
• Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
• Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
• Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
• Add the chopped parsley.
• Dice all the turkey (or chicken) meat in to half inch cubes.
• Toss the meat in a bowl with the seasoning salt and the olive oil.
• Heat a non stick skillet over high heat.
• Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
• As the meat gets browned, dump it in the soup.
• When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
• Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
• Just before service add the basil chiffonade.
• I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.

TURKEY VEGETABLE SOUP

Steps:

• Mix all ingredients except rice together and bring to a boil.
• Reduce heat to low and add rice. Simmer for 15 minutes.

TURKEY VEGETABLE SOUP

Steps:

• In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.

TURKEY BACON VEGETABLE SOUP

Steps:

• Melt butter in a saucepan and saute chopped onion and chopped turkey bacon until onion is translucent, and bacon is sorta frizzled ~ about 4 minutes.
• Add beef broth, cubed potatoes, bay leaves, celery flakes, thyme, red pepper flakes, and Worcestershire sauce ~ bring up to heat, then simmer for 10-12 minutes until potatoes are tender, but still firm.
• Add drained green beans, and diced tomatoes with juice ~ simmer for about 5 minutes more, until heated thoroughly.
• Serve with Parmesan Sour Cream Cornbread, and sliced jalapenos.

SKINNY TURKEY-VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

GROUND TURKEY & VEGETABLE SOUP

Steps:

• Brown turkey in a large saucepan; drain.
• Add onion, carrots, celery.
• Sauté about 5 minutes Add tomato juice, beans, broth diced tomatoes and spices.
• Bring to a boil and then reduce heat.
• Simmer covered 45 minutes to 1 hour or until vegetables are tender.
• Add Worcestershire sauce and simmer another 5 minutes.
• Put in bowls.
• Sprinkle with cheese.
• Serves 6.

MY FATHER-IN-LAW MICKEY'S FAMOUS TURKEY VEGETABLE SOUP

Steps:

• In a large soup pot, brown the ground turkey in a little bit of olive oil so it doesn't stick and break it up into small pieces.
• Add diced onion, cook until it starts to soften a bit.
• Add in desired amount of broth. (I used approx 24 cups! It was a big batch!).
• Next, add your vegetables. If using potatoes, I recommend adding them in last, after the celery and carrot start to soften a bit.
• Then add to taste, your herbs and seasonings.
• Cook until all the vegetables are tender.
• May cook covered or uncovered. If uncovered, it will reduce a bit and the flavors will intensify more.
• Serve over warm cooked rice or orzo, a sprinkle or two of parmesan cheese and a dash of hot sauce and enjoy!