Laurae was on a soft diet yesterday after some oral surgery and so soup was on the menu. I started with one recipe and ended up with a somewhat different kind…though quite good! That’s what I like about soups; anything goes.
Here’s a list of ingredients; in no particular order
1 small white onion, chopped
4 cloves of garlic, minced
2+ cups of turkey stock
1 can white beans
1 can stewed tomatoes (Mexican style)
2 Tbs olive oil
3 stalks of celery, sliced and chopped
½ cup of mushrooms
1 cup of chopped, left over turkey (Dark meat)
2 apples, cored, peeled and thinly sliced
½ cup red wine
Salt and pepper to taste
In a large saucepan, sauté the onions and garlic in the olive oil for about 3 minutes. Now add the turkey stock, beans, tomatoes, chopped turkey and celery. Bring to a boil and then reduce heat to simmer for about 45 minutes.
(I had made a very rich turkey stock from our Thanksgiving bird, so this where the recipe deviated…the original recipe called for beef stock and no meat at all.)
While the soup is simmering, core and peel 2 apples before slicing them thin. Take a small saucepan and heat (medium) the ½ cup of wine. (Sorry, Denise…you left your Yellow Tail Shiraz here on Thanksgiving and it became part of our soup.) Cook the apple slices in the wine until they are soft.
When the 45 minutes of simmering are up, add the apples and the remaining wine to the soup. Add the mushrooms. Now simmer for about 15 more minutes. Adjust the seasonings and you’re ready!
I could see doing this one with beef stock, but I would probably want to add a soup bone to the stock first and make it really rich before adding it to the soup. Unless you can buy a real rich beef stock?
This makes about 6-8 servings and should be even better on the second day.