Roasted Turkey and Mushroom Soup


Do you get a chance to get away during the winter? We’ve been making an effort to do so and this year was no exception. Only with the extremes we’ve seen lately, it’s hard to believe that it’s been just over a week since we were in the sunshine.

Roasted Turkey and Mushroom Soup

I’m mildly envious of those people that embrace winter – the skiiers, skaters, snowboarders. You know the ones. They’re energized by the cold temperatures and freshly fallen snow. They don’t mind diving into the many layers of outdoor gear. Emma and Katie, like most kids, are both huge fans of the snow. They love the slipping and sliding, the snow angels and the catching of billowy soft snowflakes associated with winter.

Should you find yourself in a similar state, whether its liking or disliking the winter, this comforting and flavourful soup will aid in warming you after accompanying your lovelies on these outdoor excursions (admittedly filled with endearing moments). It’s straightforward and quick to put together and uses ingredients you’re likely to have on hand. We have turkey lovers in our house so roasting a turkey breast for dinner one night leads to a light and easy lunch the following day.

The winter season may be cruel sometimes, but you’ll find this simple yet satisfying soup will warm you from the inside out. And if that doesn’t work, I noticed some deals to some warm destinations that will help!

Roasted Turkey and Mushroom Soup

(serves 2 adults or 1 adult and 2 children)

  • 3 tbsp chopped pancetta or bacon
  • 1/2 medium spanish onion, chopped finely
  • 3 cloves garlic, minced
  • 6-7 cremini and button mushrooms, thinly sliced
  • 2 cups shredded roast turkey (no skin nor bones included)
  • 4-5 cups low-sodium chicken broth
  • 10-20 shakes of worcestershire sauce (to your taste)
  • 1 tbsp dried thyme
  • kosher salt and black pepper (to taste)
  • 2 cups cooked small pasta (like elbows, tubetti or shells), optional

In a medium saucepan, fry the pancetta until golden. Add the onion and garlic and continue to fry until the onion has softened. Add the mushrooms and let them cook, stirring occasionally, until they have released their liquid and reduced in size.

Add the turkey, chicken broth, worcestershire sauce, thyme, salt and pepper. Bring to a boil and then let simmer, covered, for about 15-20 minutes. Ladle into bowls and serve with or without pasta.

Tips and Suggestions:

  • No roast turkey? Try with roast chicken instead.
  • Experiment with mushrooms – although the recipe calls for cremini and button mushrooms, try with what you have on hand whether it’s shiitake, portobello, or something else.

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One comment

  1. Pingback: FBC Weekend Links for October 3, 2015 | Food Bloggers of Canada

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