Sliding into a comfy chair in front of the fireplace with a steaming bowl of this rich soup is a perfect way to end the day. The chefs smoke their own chicken bones for this stock, but at home, a smoked turkey thigh or drumstick available from the deli section at most grocery stores does the trick.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2008
Smoky Turkey Stock:
MethodSmoky Turkey Stock: In large stockpot, combine turkey, carrots, celery, onions, mushrooms, thyme, parsley, bay leaves and peppercorns. Pour in 10 cups (2.5 L) water; bring to boil. Reduce heat, cover and simmer for 6 hours.
Strain through sieve set over bowl, pressing on vegetables, to make 6 cups (1.5 L) stock (if more, boil until reduced). Let cool. Skim fat from surface. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze up to 4 months.)
In large saucepan, heat oil and butter over medium heat; cook onion, garlic, salt and pepper for about 10 minutes or until softened and golden.
Add mushrooms; cook, stirring occasionally, for about 15 minutes or until golden and no liquid remains. Stir in flour; cook for 1 minute. Gradually whisk in stock and bring to boil; reduce heat, cover and simmer for 30 minutes. Let cool for 10 minutes.
Using blender, pur?half of the soup, in batches, until smooth; return to clean saucepan. Pulse remaining soup about 6 times until small chunks remain; add to saucepan. Whisk in cream. Whisk in up to 1/2 cup (125 mL) water to thin if desired. Heat through. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days.)
Nutritional facts Per serving: about
- Sodium 122 mg
- Protein 5 g
- Calories 153.0
- Total fat 12 g
- Cholesterol 34 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 6.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 3.0