1 to 2 pounds of chopped leftover turkey
1/4 cup butter
1/2 cup diced purple onion
1/2 cup celery
1 garlic clove
1/2 cup sliced mushrooms
1 box of chicken stock or chicken broth
2 cups water
1 tsp. sage
1 tsp. thyme
Melt butter and saute purple onion, celery and garlic until translucent. Add mushrooms to purple onion, celery and garlic and saute for 2 minutes. Pour chicken stock, water, sage and thyme into pan with other ingredients. Bring to a boil and simmer for at least 30 minutes.
Option: Cook rice and place it in the bottom of the soup bowl. Add shredded mozzarella cheese on top of soup.
Review: Jack ~ Good. I liked everything about it.
~~ I get to take credit for this recipe. It is an original and perfect for all those turkey leftovers after the holidays.
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