The day after Thanksgiving is the perfect time to start thinking of making some turkey soup. A few years ago I ran across a recipe for a Turkey Pot-au-Feu. This is not your typical turkey noodle soup. In fact, it doesn’t even have noodles. Pot-au-Feu is a simple French dish of meat and vegetables simmered together. This version has lots of wonderful fresh winter veggies, from the Farmers’ Market, combined with tender chunks of leftover turkey, all floating in a rich broth. The finishing touch, fresh picked thyme from the garden. I love serving this with a hot crusty loaf of garlic Asiago bread and a glass of wine. This is the perfect after Thanksgiving dish.
1 tablespoon olive oil, divided
1 cup quartered crimini mushrooms
½ cup chopped carrot
½ cup chopped leek
½ cup chopped peeled rutabaga
½ cup chopped peeled turnips
1 clove garlic, thinly sliced
½ cup dry white wine
4 cups fat-free, less sodium chicken broth (or homemade turkey broth)
2 cups leftover cooked turkey, chopped (light and dark meat)
1 teaspoon chopped fresh thyme
½ teaspoon salt
Dash of black pepper
Fresh thyme sprigs
1. Heat 1 ½ teaspoons oil in a large saucepan over medium-high heat. Add the mushrooms; sauté 5 minutes or until golden. Remove mushrooms from pan.
2. Heat 1 ½ teaspoons oil in pan over medium-high heat. Add carrot and next 4 ingredients (carrot through garlic); sauté 5 minutes. Add wine, and cook until reduced to ¼ cup (about 1 minute). Add mushrooms, broth, turkey, chopped thyme, salt and pepper. Bring to a boil, reduce heat, and simmer 15 minutes or until the vegetables are tender. Garnish with thyme sprigs.
Serves 6 (1 cup size servings)
What to shop for at the Farmers’ Market:
½ lb crimini mushrooms
1 medium carrot
1 medium leek