Turkey soup

Believe me, if you think you’re tired of reading about my turkey, I’m tired of writing about it. This post will wrap it up for good. As much as I have always loved the Thanksgiving turkey, other than the occasional bbq turkey leg, I have rarely cooked it other than for that beloved holiday. Frankly the best thing about having turkey around is 1) for a sandwich and 2) for soup.

I like to keep my soup simple – just a few ingredients: celery, carrot, noodles, and a few mushrooms (and of course the title ingredient).

Turkey soup
1 tbsp olive oil
1 tbsp butter
½ medium onion, chopped
1 clove garlic, minced or pressed
1 medium carrot, ½” pieces
1 stalk celery, ½” pieces
4 button mushrooms, ½” pieces
3-4 cups poultry stock
salt and pepper to taste
1 1/2 cups cooked turkey, ½” cubes
poultry seasoning, to taste (optional)

1 package ramen noodles, cooked without the flavor packet and chopped

Heat the olive oil and butter in a large sauté pan. Add onion and garlic and cook 2 minutes. Add carrot, celery, mushrooms, and cook, stirring occasionally, for 10 minutes.

Add the stock and some salt and pepper. Bring to a simmer. Cook slowly until carrots are tender.

Add turkey and and noodles and heat through. Taste and adjust seasonings as necessary.