I’m back guys, and I know it’s been a while. I apologize,I have been deep in relaxation mode, and have returned from my hibernation to make one of my favorite dishes post turkey day: leftover soup.
At this point I think it’s obvious I love thanksgiving, and those flavors always bring a smile to my face. This soup is great cause it uses those flavors in an unexpected way, and you get to use up the leftovers taking space in your fridge.
I found this recipe in one of my moms old cookbooks, and tweaked it a little. It’s creamy and satisfying and I put some dumplings I make with leftover stuffing on top to sop up the flavors of the soup.
Leftover turkey, about 3 cups chopped
Leftover stuffing, about 3 cups
2 leeks [$3]
1 Box mushrooms [$3]
Flour, which I already had on hand
Fresh thyme which was also hanging out in my fridge
Dry sherry, which I had just a touch of left in my pantry, otherwise it’s about $4 for a bottle
2 boxes chicken broth (8 cups) [$3 for both, on sale]
1 small box heavy cream [$1.50]
Preheat the oven to 425.
Mix the stuffing with an egg, if you have one, or just form the stuffing into small balls and put them on a baking sheet and bake for about 20 minutes or until crispy.
Meanwhile, melt about half a stick of butter or some oil in a pan and add the sliced leeks, carrots, and onions (a mirepoix if you’re fancy). Let them sweat for about 10 minutes, and then add the mushrooms. Let sweat for another couple minutes, then add some garlic and thyme and let sweat for a few seconds, then add a few teaspoons of flour and stir into the veggies.
Pour about a half cup of the sherry on the veggies to deglaze the mixture and pick up all the tasty bits. Add the chicken broth, and the cream, and let the soup thicken for like 15 minutes over medium heat. If the soup is still a bit thin, take some butter, bout half a stick if you’re me, and mix it with flour. Add to the soup and let boil.
Serve with the dumplings, and sit back and reminisce about your thanksgiving (more to come on my holiday experience later).