Friday, November 23, 2007

After Turkey Soup

1.5 c turkey drippings from the roasting pan, strained
4 c chicken stock

handful celery leaves
1/2 onion, chopped
1 oz butter

4 oz shitake mushrooms, cleaned and sliced
1 oz butter

3 celery sticks, roughly chopped
3 carrots, peeled and roughly chopped
1 broccoli crown, minus stems and roughly chopped

1/2 c peas
1/2 c corn kernels

2 c chopped turkey meat
3/4 pound fresh fettucini

2 tsp Montreal Steak Seasoning (salt, pepper, garlic, dill seed, cardamom seed)

Heat broth and drippings. Saute celery leaves and onion in 1 oz butter. Add to broth. Saute mushrooms in other oz butter, with spices. Add to broth. Add celery, carrots and broccoli to broth. Simmer for 10 minutes. Add peas and corn. Simmer while preparing boiling water for fettucini to cook. Cook fettucini in boiling water for half the cooking time. Add turkey and fettucini to broth. Simmer for another few minutes and serve.

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