Saturday, February 17, 2007

Turkey Soup

10 cups turkey stock
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 Tbsp. olive oil
1 Tbsp. butter
Turkey meat, chopped
1/4 cup parsley, chopped
1 tsp. basil
1/2 tsp. thyme
1/2 tsp. sage
4 oz. egg noodles
salt & pepper to taste

Bring stock to boil, taste for strength - if weak, boil down.

In large frying pan, sauté onion, celery and carrots in oil and butter until just tender.

While vegetables are cooking, add remaining ingredients to stock. When noodles are done, add vegetables and serve immediately.

Notes: I substituted cooked rice for the egg noodles. Delicious!

Recipe adapted from Susan Branch's Vineyard Seasons

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