Turkey noodle soup

I don’t think I’ve ever failed to have turkey soup after Thanksgiving. It’s always different because of available ingredients. This time around there were roasted mushrooms to add to it. Other than that it was typical stuff: carrot, onion, celery, turkey (duh!), and noodles. I like the yolk-less ones. They are light and lovely. One thing about the noodles: so that they don’t absorb too much of the broth and become mushy, I cook them to order; just what I need for two servings at a time.

What you see above was a delightful Sunday lunch. Peter made a turkey waldorf salad and we plated it up side by side with some green papaya sauerkraut and sliced apple.

Turkey noodle soup
1-2 tbsp olive oil
½ medium onion, chopped
1 stalk celery, chopped
2 medium carrots, sliced thin
2-3 cloves garlic, smashed and left intact
large pinches of salt and pepper to taste
½ cup mushrooms, quartered
2 cups each turkey and chicken stock
2 cups turkey, cut into 1/2” pieces
cooked egg noodles
1 tsp butter per serving

Heat the oil in a large sauté pan. Add onion, celery, carrots, garlic, and salt and pepper. Saute over medium heat for 5 minutes. Add mushrooms and stock. Bring to a simmer. Cover and reduce heat. Let simmer 15 minutes. Add turkey meat and stir together. Remove from heat and allow to cool before refrigerating or freezing.

When ready to serve, boil the noodles in lightly salted water. Drain and place them in heated serving bowls. Add soup and mount in 1 tsp butter for each portion.