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Multigrain Turkey Soup

Multigrain Turkey Soup
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When I roast a whole turkey I always make full of flavors stock from its carcass. Always. With onions, carrots, celery, bouquet garni and, a turkey skeleton. I pour the stock into freezer jars and keep in a freezer until I am ready for a turkey again.

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As for the turkey meat, I divide the leftovers and fill two or three containers (or zipper bags). I serve a Mexican dinner in a day or two after Thanksgiving, making delicious burritos from a ground roasted turkey, or fajitas from sliced turkey (container # 1). Then, I make a turkey sandwich with divine roasted pepper mayonnaise (container # 2) – isn’t it one of the tastiest sandwiches? Yes, it is. And, finally, I put uneven chunks of meat in a freezer for a next week turkey soup (container # 3). A turkey soup with quinoa, or a turkey salsa soup are very delightful. This time, I think it will be a turkey multigrain soup.

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I really like bagged mixed grain medley I am purchasing at Trader Joe’s, as well as multigrain rice blend from Costco. They contain a nice healthy variety: red and brown rice, barley and rye berries. I like to add some wild rice to my soup as well.

I know it will be a wonderful soup – healthy, earthy, nutty, warming, and fulfilling.

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Preparation

In a pot, heat olive oil, add the onions and cook for 5 minutes until lightly browned.

Add the garlic, sauté for 30-45 seconds.

Add the grains and turkey stock; bring to a boil on high heat, lower the heat, half cover the pot with a lid and simmer for 25-30 minutes.

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Add the carrots, celery, turkey, salt, pepper, cayenne pepper and cook for 12-15 minutes until the grains and vegetables are cooked.

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Let the soup stand for 10-20 minutes.

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Print

Turkey Multigrain Soup

Author: Nina Phomina
Course Soups
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 1 3-qt pot
Author Nina Phomina

Ingredients

  • 1/2 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 1 cup mixed grains (red, brown, parboiled rice, pearl barley, wild rice)
  • 1 tbsp olive oil
  • salt
  • ground black pepper
  • pinch of cayenne pepper (optional)
  • 2-3 cups chopped turkey meat (or chicken)
  • 2 1/2 qts turkey stock (or chicken, or vegetable)

Instructions

  1. In a pot, heat olive oil, add the onions and cook for 5 minutes until lightly browned.
  2. Add the garlic, sauté for 30-45 seconds.
  3. Add the grains and turkey stock; bring to a boil on high heat, lower the heat, half cover the pot with a lid and simmer for 25-30 minutes.
  4. Add the carrots, celery, turkey, salt, pepper, cayenne pepper and cook for 12-15 minutes until the grains and vegetables are cooked.
  5. Let the soup stand for 10-20 minutes.

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Cook with pleasure and enjoy the world!



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