Creamy Lemon, Turkey and Wild Rice Soup

Happy Thanksgiving!...Well, maybe 3 days ago!

Thanksgiving is over, and like most Americans, our fridges are filled will leftovers. What to do with all of that leftover turkey? Sure, we could make the same old boring sandwiches, but don't we eat turkey sandwiches all year round? I know I do--turkey clubs are awesome!

So, what about soup? Soup is comfort food, and what better way to face the chill than with a hot bowl of creamy turkey soup?

This recipe uses up that leftover turkey, yet tastes nothing like those holiday leftovers you're growing weary of. We think you'll agree, this lemony twist on leftover turkey will be one "leftover" recipe you'll turn to often.


Ingredients:

2 cups of diced, cooked turkey
2 packages of instant wild rice (cooked)
15 baby carrots--chopped
2 stalks of celery--chopped
1 large yellow onion--diced
4 tablespoons of butter (heaping)
4 teaspoons of flour (heaping)
2 cans of chicken broth
1 pint of half & half
2 lemons--juiced
Parsley
Salt and pepper


Directions:

Prepare the two packages of instant wild rice, and set aside. *We had one box of wild rice with barley on hand, and it worked well. ☺

In a Dutch oven, melt butter on low heat, then add carrots, celery, and onion. Toss veggies in melted butter. Cover, and cook on medium heat (stirring often) until vegetables are tender.

Uncover, add 1/2 can of chicken broth to your pot, and let simmer. Slowly add flour and stir until dissolved. Add the rest of your can of broth, and allow broth to bubble. Add second can of broth, and carton of half & half. Stir well. Add parsley (about a teaspoon), and stir well again.

Add diced turkey and stir into broth.

Add lemon juice. Be sure to strain pulp before adding.

Add a few dashes of salt and pepper to taste. Simmer uncovered on low for 20 minutes. Serve and enjoy! ☺

Simple Harvest Soup

Fall is here! Warm your taste buds with this easy-to-make harvest soup. Rich, buttery autumn flavors of yam, carrot, and spices melt in the mouth with this cozy creation!

Ingredients:

2 15oz cans of yams

1 14.5oz can of sliced carrots, drained

1 clove roughly chopped garlic

1 1/2 cups nonfat milk (or cream, if you desire)

1 Tbsp. butter or margarine

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

1/4 - 1/2 tsp. fine ground pepper (depending on how much heat you like)

1 Tbsp. chopped fresh parsley

Directions:

Place the two cans of yams, juice and all, in a blender or large food processor. Drain the carrots and place those in as well, with the chopped garlic, and blend until smooth.

Mixture will be thick.

Pour the mixture into a medium or large sauce pan on medium heat. As the soup heats, stir while adding the milk and margarine. 

Add the cinnamon, nutmeg, salt, pepper, and parsley and stir until well combined. Simple, easy, and yummy in the tummy!

Hot Potato & Cauliflower Soup

This thick, creamy soup, with chunks of soft potato, tender cauliflower, zesty green onion, and Parmesan cheese makes a hot, satisfying meal any day of the week. A dollop of cream cheese gives it a lush texture and smooth, creamy flavor. 
This recipe makes a large pot of soup, so you may cut the recipe, if needed.

Ingredients:

• 1 head of cauliflower
• 5 small potatoes, peeled and diced
• 1 onion, chopped

• 2 stalks green onion, sliced

• 1 Tbsp. olive oil
• 10 cups of water
• Instant mashed potato mix (feel free to use flavored, like sour cream and chive!)
• 2-3 Tbsp. cream cheese

• 3-4 Tbsp. Parmesan cheese
• 1 Tbsp. chopped dill
• Salt (you can use onion or garlic salt, as well) and pepper, to taste

In a large pot, heat olive oil and sauté onion until soft.  Add the water, potatoes, and cauliflower and simmer for about 20-25 minutes, or until vegetables are fork tender. With a potato masher, mash the cauliflower and potatoes until chunky, but well-combined. Add a little of the mashed potato mix until the soup is thickened to your desired consistency. Ladle some soup into a small bowl and add the cream cheese.  Whisk with a fork until the cream cheese is melted and there are no lumps, then transfer back into the pot and stir in.  Stir in the green onion, Parmesan, dill, salt, and pepper.  Start with a just a little salt and pepper, then work your way up until the soup is to your desired taste.