Category: Comfort Food

Twice Baked Spaghetti Squash

This gluten free and grain free dish is a satisfying alternative to pasta.  Versatile spaghetti squash is baked, shredded, tossed with meat sauce and baked again in its own shell for a tasty finish.  I could not believe how delicious this was, and how good I felt after dinner!

I used a medium sized spaghetti squash (about 8” long) for the two of us.  To double or triple the recipe, choose squash that are all about the same size so that they finish cooking at the same time.

2 Servings

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Ingredients:

For the Meat Sauce

  • 2 tbsp. Olive oil, divided
  • ½ lb. Lean ground beef
  • Italian seasoning, to taste
  • ½ cup onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup mushrooms, diced
  • ¼ cup carrots, grated
  • 1 tsp. Basil
  • ½ tsp. Oregano
  • 15 oz. can tomato sauce
  • Ground pepper, a few grinds
  • drizzle of olive oil
  • dash of red wine vinegar
  • ½ cup grated parmesan cheese
  • parsley or chives

Preparation:

Using a sturdy knife, cut the spaghetti squash in half.  Believe it or not this is the most difficult part of the whole recipe!

Scrape out the seeds with a large spoon.  Brush each half with about 1 tbsp. of olive oil, and sprinkle generously with Italian seasoning.

Place the two halves cut side down on a parchment lined baking sheet.  Bake for 1 hour at 400°.

While the squash is baking make the meat sauce.

Heat a deep skillet with one tbsp. olive oil and add the ground beef.  Cook on low heat, turning and breaking up the meat with a meat spatula.

When the beef has browned, stir in the onions, followed by the garlic, carrots and mushrooms.  Sprinkle with Italian seasoning and fresh ground black pepper.  Continue cooking 3-4 minutes, stirring frequently to help the liquid evaporate.

Next add the tomato sauce, basil, and oregano.  Drizzle with 1 tbsp. olive oil and 1 tsp. red wine vinegar.  Simmer on low for about 30 minutes or until the squash is ready.  Stir frequently and watch that it doesn’t burn.

When the squash has baked for 1 hour, remove from the oven.  Use tongs to carefully turn the halves over and let them cool for 10-15 minutes until they are safe to handle.

Use 2 forks to shred and separate the “spaghetti” and transfer it to a bowl.

Toss with half of the meat sauce and spoon the mixture back into the squash shells.

Top with more sauce, grated cheese and herbs.  Return to the oven for another 20-30 minutes.

You can finish them off under the broiler for 2-3 minutes to crisp up the edges.

Serve in the shell with extra sauce on the side.

Notes: ♪♫ Roasting is my favorite way to prepare vegetables and spaghetti squash is no exception.  It does require more time than boiling but so worth it – you will taste the difference!

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Butternut Squash Risotto with Shrimp and Roasted Vegetables

Did you ever have a restaurant meal that was so delicious you were inspired to recreate it at home?  This is one of those meals, after just one taste I knew that I had to make it myself!  An elegant dinner for two, it is both comfort food and fine dining rolled into one!  The steps are easy to follow and the results are impressive.  It’s a bit time consuming for a week night, but you can speed things up by making the risotto ahead of time.  I also used a bit of  butternut squash left over from another meal, and for a special garnish, I toasted a few pumpkin seeds.

Dinner for 2 

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Ingredients:

  • 1 dozen large raw shrimp, peeled and deveined
  • 1/4 cup frozen peas, thawed
  • 1/2 medium cauliflower, chopped into uniform pieces
  • 1/3 cup pureed butternut squash (reserved from another meal)
  • 1 cup cooked risotto, (see basic preparation here)
  • Old Bay® seasoning
  • 2 tbsp. butter, divided
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/3 cups gluten free chicken broth, or more as needed
  • 1 tbsp. pumpkin seeds for garnish

Preparation:

Chop the cauliflower into uniform size pieces, about 1-1/4″.  Rinse, toss with 1 tbsp. olive oil, and season with Old Bay.  Roast at 425º for 20 minutes.  You should see some browning around the edges.

Heat a cast iron braising pan or heavy skillet with 1 tbsp. butter.  Add the shrimp and peas, and sprinkle with Old Bay.

Cook the shrimp for several minutes, just until they turn pink.

Add the roasted cauliflower to the skillet.

Warm the cooked risotto in a small saucepan with the remaining 1 tbsp. of butter, then stir in the butternut squash puree.  If it’s too thick add 1/3 cup chicken broth.

To plate, make a bed of risotto and top with the shrimp and veggies.  Garnish with a few pumpkin seeds.

Isn’t that beautiful?  What a great meal for date night.  I think it was even better than the restaurant version!  If you’re hesitant about making risotto, be sure to give my Basic Risotto recipe a quick read.  It’s easy and you’ll be an expert in no time!

Originally posted 9/08/2019                        Updated 2/03/2022

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Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen.  As a child, she would make this for me all the time.  So many little meatballs!  I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe.  My younger self most definitely did not appreciate the love that went into making them!  Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal.  Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free.  First, the breadcrumbs.  I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs.  Second, the soup pasta.  I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year.  It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!

Ingredients:

For the Meatballs
For the Soup
  • 3 medium carrots, peeled and diced
  • 4 celery stalks, trimmed and diced
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • olive oil
  • 32 oz. carton gluten free chicken broth
  • 2 cups chicken or turkey stock
  • 6 oz. gluten free soup pasta
  • 6 oz. bag baby spinach
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • salt and pepper to taste
  • grated parmesan for serving

Preparation:

Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter.  Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat.  Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil.  Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings.  Cover and simmer on low for 45 minutes.  Cook the pasta separately, according to package directions.

Turn off the heat.  Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening!  It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post!  I know that my grandmother would be so pleased that I made this soup in her memory.

My Grandmother Caterina and I, 1960

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup.  I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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Gluten Free Gnocchi with Chicken and Roasted Cauliflower

Look at this beautiful tray of gnocchi!  Would you believe it’s gluten free?  It is so good to know that we can still enjoy some of our favorite meals, minus the gluten!  This dish features fresh homemade gnocchi, one of my favorite pasta shapes, tossed in a flavorful skillet of chicken, sausage and cauliflower.

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4 servings

For the gnocchi:

When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! 

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OR

For the skillet:

Preparation:

To make the pasta, whisk together the dry ingredients in the bowl of a stand mixer.  Beat together the eggs and olive oil and add to the flour mixture.  With the paddle attachment, mix on low speed until a soft dough forms (about 1 minute).

Press the dough into a ball and cover with plastic wrap.  Let it rest 10 minutes.

Lightly flour your work surface and gnocchi board.  Use a bench knife to divide the dough into 4 even pieces.  Work with one piece at a time and keep the rest covered so that it doesn’t dry out.  Roll each piece of dough into a long rope about 3/4″ wide.

Use the bench knife to cut the rope into 1/2″ pieces.

To form the ridges, roll each piece over the gnocchi board using your thumb, a butter knife or bench knife.  Keep the board and your fingers floured to prevent the gnocchi from sticking.

Line a baking sheet with parchment or waxed paper and flour lightly.  Place the finished gnocchi on the baking sheet.  If not using right away, cover with plastic wrap and refrigerate.

*Always follow food safety guidelines, pasta made with fresh eggs should be refrigerated within 1 hour.

Now it’s time to finish the dish!  Cut the chicken into 1.5″ cubes and toss with 3 tbsp. rice flour, Italian seasoning, salt and pepper to taste.  Let it sit at room temperature while you prepare the vegetables.

Dice the onion, zucchini and cauliflower.  Slice the sausage into coins.  Toss the veggies and sausage with olive oil and Italian seasoning.  Spread the mixture on a baking sheet in a single layer and roast for 20 minutes at 400º.  Roasting the veggies adds so much flavor to the dish, don’t skip this step!

Bring a large pot of salted water to a rolling boil for the pasta.  Heat a large non-stick skillet over medium low heat.  Begin browning the floured chicken in a little olive oil.  Cook for 3-4 minutes, turning several times to get good color on all sides.

When the chicken is almost done, cook the pasta.  Cover the pot if needed, to keep the water at a boil.  Remember fresh pasta cooks quickly, 3-4 minutes is all it takes!  It will float to the top when done.

Add the roasted sausage and veggies to the skillet with a little chicken broth, folding gently with a spatula as the liquid begins to thicken.

Use a spider strainer to gently lift the cooked pasta out of the water and add it to the skillet.  If too dry, add a bit more chicken broth or a ladle of the pasta water.  Toss gently and continue cooking 1-2 more minutes to get a little browning on the gnocchi.

Transfer to a serving platter and finish with a drizzle of olive oil, grated cheese and Italian parsley.

Just look at this amazing pasta dinner, all from scratch and its gluten free!  It is SO delicious and leftovers are just as good!

Notes ♪♫ This post, first published in 2018 was long overdue for an update.  My original pasta dough was made with brown rice flour and tapioca starch.  I’ve since found that a good all-purpose gluten free flour can work just as well.  I have made this recipe several times with Better Batter Original Blend.  If you use a different brand, be sure that your flour contains xanthan gum.  If not, you will need to add it to help your dough hold together without crumbling or tearing.

Original post 06/17/2018                                Updated 01/20/2022

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Maple Sesame Salmon Bowls

This fast and easy dinner for two is made with simple, naturally gluten free ingredients.  One of the first meals I made after the New Year, it was a nice change of pace after all the holiday cooking.  The marinade gives the salmon just a hint of an Asian flair, pairing nicely with the jasmine rice, steamed broccoli and fresh mango.  Once you prep the ingredients, this meal comes together in 15 minutes!

Dinner for 2

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Ingredients:

Preparation:

Whisk together the sesame oil, maple syrup and coconut aminos in a non-reactive baking dish.

Place the salmon skin side up in the marinade for 20-30 minutes while you prep the other ingredients.

Toast the sesame seeds in a dry pan and set aside for garnish.

Combine the rice, water and salt in a small saucepan and simmer covered for 15 minutes.  Peel and slice the mango.  Cut the broccoli into florets and steam for about 10 minutes or until crisp tender.

Cook the salmon for 10 minutes in a grill pan or skillet over medium heat.  Start the filets skin side up for the first 5 minutes.  To caramelize the sugars and get that nice crust, don’t move the salmon around in the pan.

As soon as you remove the salmon from the marinade, pour that marinade into a small sauce pan and simmer (important, to kill any bacteria you must bring it to a boil).

After 5 minutes turn the salmon and finish cooking 5 minutes longer.

To assemble the bowls, arrange the rice on one side, followed by the broccoli.  Add one salmon filet and finish out the bowl with mango slices.  Garnish it all with toasted sesame seeds and a drizzle of the marinade.

Notes ♪♫ Salmon is a heart healthy fish that is rich in protein and omega-3 fats.  It is widely available both fresh and in the freezer section.  I like to buy family packs of individually portioned fillets so that I can take out one or more at a time as needed.  For more ways to prepare salmon, check out my Oven Baked Salmon with Almonds and Pecans, or my Gluten Free Salmon Burgers.

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My Mother’s Chicken Escarole Soup

A family tradition, I have made this soup for Thanksgiving dinner for over 30 years.  It is inspired by the soup my mother always made for the holidays when we were growing up.  Over the years I’ve added a few extra touches that make it my own, and most recently it has been adapted to be gluten free.  This recipe serves a crowd so you will have plenty for your family dinner plus leftovers.  Of course, you can easily cut it in half (photos are for a half recipe) but I promise you are going to want leftovers!

Serves 20-25.

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Ingredients:

  • 4-5 Chicken Leg Quarters (or you can use drumsticks and/or thighs)
  • 2 Sweet Onions
  • 1 lb. bag of Carrots
  • 1 bag Celery 
  • 2 Tbsp Olive Oil, divided
  • Salt & Pepper
  • 2 Bay Leaves
  • 1 cup gluten free beef stock (optional but very good)
  • 2 cartons (32 oz.) gluten free chicken broth
  • 2 tbsp. cornstarch
  • 1 tsp. Sage
  • 1 tsp. Thyme
  • 4 Garlic cloves, minced
  • Generous pinch of Saffron
  • 1″ knob of fresh Ginger root, minced
  • 1 head Escarole, trimmed and washed
  • 12 oz. gluten free soup pasta
Get it here!

Preparation:

2 Days Before:

In a large stockpot brown the chicken in 1 tbsp. olive oil, about 5 minutes each side.  Do it in batches so that each piece gets evenly browned.  Remove chicken from the stockpot, pour out the fat and wipe clean.  Return chicken to the pot and add 2 carrots, 2 celery stalks, and 1 medium onion, quartered.  Add ½ tsp pepper and 2 bay leaves.  Cover with water, bring to a boil then lower the heat, cover and simmer for at least 3 hours.

Transfer the chicken to a cutting board or plate.  It should be falling off the bone tender.  Discard the bones and skin and chop the meat into bite size pieces.  Refrigerate the chicken in an airtight container until the day of serving.  Let the stock cool to room temperature then refrigerate overnight.

1 Day Before:

Remove the stock from the refrigerator and skim all fat from the top.  Discard the bay leaves and all of the vegetables.  Strain the chicken stock through a fine mesh sieve, or colander double-lined with cheesecloth into a clean bowl or measuring cup.

Dice 6-8 carrots, 6-8 celery stalks, and one large onion.  Try to cut the pieces to approximately the same size.

In a clean stockpot, sauté the vegetables in 1 tbsp. olive oil.  Season with salt and pepper.

Add the strained chicken broth, and the beef stock (you won’t taste the beef, but it really does add another level of flavor to chicken soup).  Top with more chicken broth as needed.

Mince 6-8 garlic cloves, and all of the ginger root (about 2 tbsp.).  Add to the pot with one large pinch of saffron threads, 1 tsp. each of ground sage and thyme, and salt to taste.

Cover and simmer on low 2 more hours.

Remove and discard the outer leaves of the escarole, then tear the leaves into large pieces and rinse thoroughly.  To this day I can still hear my mother telling me to wash the escarole “leaf by leaf”.

When the soup is done, turn off the heat and add the escarole to the pot.

Escarole cooks quickly, and the residual heat is enough to wilt the leaves.  Stir well, cover the pot and let it cool to room temperature.  Refrigerate overnight.

Day of Serving:

Gradually warm the soup on low heat.  Ladle 1 cup of broth into a small saucepan and whisk with 2 tbsp. corn starch.  Once it has thickened, add the cornstarch mixture back into the soup and stir to combine.  Add back all of the reserved chicken meat to the pot.  Do not let it come to a boil or the chicken will shred into ribbons!  In a separate pan cook ¾ lb. of gluten free soup pasta such as orzo or ditalini according to package directions.  I was really lucky to find gluten free Acini de Pepe, the traditional pasta used in this soup.

Drain and rinse the cooked pasta and add it to the soup.  Taste to see if more salt or pepper is needed and keep warm until ready to serve.  Serve with grated cheese and a drizzle of extra virgin olive oil.

As I make this soup each year it brings back childhood memories of my Italian family gathered around the holiday table.  Start your own family tradition with this wonderful soup that is sure to become a favorite part of your special meal.

Notes: ♪♫ Gluten free soup pasta is not readily available where I live.  If you are struggling to find a gluten free pasta for your holiday soup, here are a few links that I hope you find helpful!  Use what you have and don’t be afraid to improvise.  Whenever I buy gluten free pasta, I save the little broken pieces in the bottom of the box and use them for soup!

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New Year’s Day Lentil Soup

It is an Italian tradition to ring in the New Year with Lentil Soup.  Lentils symbolize coins and represent good luck and prosperity!

The base of this soup is often made with the ham bone that is left over from Christmas dinner.  But what if you didn’t cook a ham?  Lately I tend to forego the Spiral Ham in favor of a small pork roast or pot roast.  With ham being so high in sodium, I don’t want to be eating it for days.

So, for this soup I used a homemade Turkey Stock as a base along with purchased broth and added some finely chopped ham steak at the end, and it came out delicious!

Best of all, this soup has no pasta and most of the ingredients are naturally gluten free!  Happy New Year and Buon Anno from My Gluten Free Cucina!

6-8 Servings

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Ingredients:

  • 1 medium sweet onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • olive oil
  • 2 cups gluten free beef broth
  • 2 cups gluten free chicken or vegetable broth (I used one of each)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 bay leaf
  • ground pepper
  • 1-1/2 cups of stock (homemade or purchased)
  • 16 oz. bag green lentils
  • 8 oz. boneless smoked ham steak

Preparation:

Prep the veggies and dice them all the same size.  Heat olive oil in a 4 qt. soup pot.  Add the veggies and stir to coat with oil.  Cook for 5 minutes until they begin to soften.

Add the broth, stock and seasonings.  Bring to a simmer.

What is the difference between broth and stock?  Both may contain meat and aromatic vegetables, but stock is made with bones.  Roasted and simmered slowly to extract every bit of gelatinous goodness.

Thoroughly rinse and inspect the lentils, taking care to pick out any odd grains (like barley) that may have snuck in.

Add the lentils to the pot, cover and simmer on low heat for 45 minutes.

Partially puree the soup with a stick blender.  Be sure to pull out the bay leaf first!  Chop the ham into fine dice and add to the soup at the end of cooking (the ham should be fully cooked).

This soup is stick to your ribs thick!  If you would like to thin it out a bit, you can add more broth.

Notes ♪♫ Notice I don’t list salt in the ingredients?  If you are limiting salt in your diet, you may want to use unsalted ingredients (including the broth) all the way through except for the ham.  That 8 oz. ham steak has 1893 grams of salt (wow!), more than enough to flavor an entire pot of soup!  And just to put it in perspective, you will have 8 servings from this pot, so that is 237 grams per serving.  Whew!  Of course, if salt is not an issue you can make a stock from your leftover ham bone, it’s a great way to use up every bit of goodness from that holiday meal!

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Onion Gravy

This is one versatile gravy that can be made a day ahead, no pan drippings needed!  It can be paired with pork, chicken, turkey, veal or even beef just by varying the base broth.  Making a gravy is not my favorite thing, especially trying to pull one together from pan drippings just as a holiday meal is about to be served.  Take the pressure off the big day and make a delicious onion gravy the night before!

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Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 2 cups sweet onion, minced
  • 2 tbsp. gluten free corn starch
  • salt and pepper to taste
  • 2 cups of gluten free broth, warmed (I used 2/3 cup each of chicken, beef and vegetable broth)
  • 1 tbsp. brandy
  • 1 tbsp. heavy cream (optional or use half and half, or milk)

 

Preparation:

Pulse the onions in an electric chopper to make the prep work fast and easy.  You should have 2 cups total, minced.

In a heavy skillet melt the butter, add the onions and season with salt and pepper.  Stir frequently and cook slowly over medium low heat until the onions begin to break down, about 20 minutes.

Have the corn starch, broth and a whisk ready for the next step.  Sprinkle the corn starch evenly over the onions and whisk whisk whisk for 1-2 minutes.  Don’t stop!

Stream in the warmed broth and continue whisking.  The gravy will thicken.

See how the onions have almost melted into the gravy?  If you don’t want the little bits of onion that remain you can strain the gravy or puree it with an immersion blender.  If you like a little texture definitely leave them in.

Transfer the gravy to a small sauce pan, then stir in the brandy and cream.  Cover and keep warm until serving.

This gravy was made with a combination of chicken, vegetable and beef broth (2/3 cup each) and has a pale cream/light brown color.  I’ll be serving it with a pork roast.  You can use all chicken, beef or vegetable broth, or a combination as I did here.  Experiment with each or make a blend to create the shade and flavor you prefer.

Notes ♪♫  If making a day ahead, cool the gravy to room temperature and refrigerate.  The day of the meal gradually reheat and thin with a little extra broth if needed.

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Kale Soup with Linguica

When temperatures are dropping, nothing hits the spot like a bowl of hot soup.  Chase away the chills with this hearty Portuguese inspired soup that is gluten free and delicious.  Kale of course is the star of this dish, along with Linguica, red beans and Yukon gold potatoes.

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Ingredients:

  • 2 tbsp. olive oil
  • 1 sweet onion, diced
  • 2 medium carrots, peeled and diced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 8 oz. gluten free Linguica, sliced into coins
  • 1 cup gluten free chicken stock
  • 32 oz. carton gluten free chicken broth
  • 4 small Yukon gold potatoes, diced
  • 1 tsp. thyme
  • 1 tsp. sage
  • salt and ground pepper, to taste
  • 15.5 oz. can red kidney beans, drained and rinsed
  • 1 bunch kale, center stem removed and chopped

Preparation:

First organize your ingredients.  Chop the veggies into even dice and cut sausage into coins.  Rinse the kale and remove the tough center stems.  Chop and rinse again before adding to the pot.

Heat olive oil in a stock pot, and stir in the onions, carrots and garlic.  Season with salt and pepper and cook 2 minutes.

Make a spot in the center of the pan and add the tomato paste.  Let it toast for a minute then stir it into the vegetables.

Add the Linguica, stir and cook for 5 minutes.

Add the potatoes, chicken stock, broth, sage, thyme and a few grinds of fresh ground pepper.  Simmer 20 minutes.

Drain and rinse the beans and add them to the pot.  Simmer 10 minutes, then partially puree the soup with a stick blender.  I like to see some chunks of veggies, meat and beans so I just gave it a few pulses.

Add all of the kale, it looks like a lot but it will cook down.

Stir well then cover and simmer 20 minutes longer.

This hearty soup is one of my favorites, and it is filling enough for lunch or a light dinner!

Notes ♪♫ Linguica is a lean Portuguese sausage that is milder than the Chourico typically used in Kale Soup.  Use either one, or a combination.  In this recipe I used Gaspar’s Linguica.  When shopping for prepared meats, chicken broth and stock, always check labels for gluten containing ingredients.

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Gluten Free Turkey Mushroom Soup

I always make this soup after the rush of the holidays is over and we settle into winter.  The base is a delicious stock that I make with the remnants of the Thanksgiving turkey.  This rich, golden goodness adds great depth of flavor to soups and stews.  Check out this link to see how easy it is to make your own delicious, gluten free stock.

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Ingredients:

  • 2 cups homemade turkey stock
  • 6 cups turkey or chicken broth, homemade or store bought
  • 1 medium sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tbsp. olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • salt and fresh ground pepper
  • pinch of saffron threads
  • 1 pkg. cremini or white button mushrooms, sliced
  • 2 cups leftover diced turkey or chicken, reserved from another meal
  • 1 cup uncooked wild rice blend

 Preparation:

Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.

Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil.  Add the carrots, onion and celery and cook for several minutes, stirring occasionally.  Season with salt and pepper.  Add the garlic, stir and cook 1 minute.

Add the stock, broth, herbs and seasonings.  Bring to a boil and then simmer, covered on low heat for 1 hour.

While the soup simmers, cook the rice according to package directions.

Slice the mushrooms and sauté in the remaining tbsp. olive oil.  Add to the pot during the last 15 minutes of cooking.

Turn the heat down to low.  Add the cooked rice to the pot, along with the reserved turkey or chicken.

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

Everyone loves this soup, and it is now a winter tradition.  So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!

Notes ♪♫ Is there a difference between stock and broth?  Yes, there is!  A broth is made with meat and/or vegetables simmered together.  A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted.  Broth is a clear liquid, while stock has a thick, gelatinous consistency.  Learn more here.

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