Soups Stews and Chowders – Page 2 – My Gluten Free Cucina

Gluten Free Tuscan Kale Soup

Tuscan Kale Soup, also called Zuppa Toscana is a restaurant favorite. Made with potatoes, sausage, cannellini beans and (of course) kale, it is a hearty soup that can be a meal in itself. Most of the ingredients are naturally gluten free, just watch labels on sausage, broth and seasonings.

The recipe makes 6-8 cup size servings or 4 dinner bowl size servings.

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Ingredients:

2 strips of bacon
1/2 medium sweet onion, diced
2 cloves garlic, minced
6 oz. gluten free Italian sausage (I used Premio)
3.5 cups gluten free chicken broth
1 tsp. Tuscan seasoning
salt and pepper, to taste
1 medium russet potato, peeled and diced
1 bunch of Tuscan kale, ribs and stems removed
15.5 oz. can cannellini beans
2 tbsp. heavy cream
grated cheese, for serving

Preparation:

Heat a 4 qt. soup pot on medium low. Cook the bacon and drain on paper towels. Crumble and set aside for serving.

Next, remove sausage from casings and cook, breaking up the meat with a spatula. Drain on paper towels.

Remove all but 1 tbsp. of fat from the pot. Add the onions and cook for 5 minutes. Add the garlic, diced potatoes, chicken broth and seasoning. Simmer 15 minutes.

Drain and rinse the beans. Add the beans and sausage back to the pot and simmer 5 minutes.

Rinse the kale thoroughly, remove ribs and stems, and tear into small pieces. Add kale to the pot and simmer 15 minutes more (don’t worry, it will cook down).

Stir the cream in just before serving. You can leave the soup just like this or partially puree it with a stick blender.

Ladle into bowls, garnish with crumbled bacon and grated cheese.

Notes ♪♫ Gluten free sausage is widely available today, but it is usually smoked or fully cooked. When I spotted this fresh Italian sausage from Premio at the market, I knew exactly what I was going to make with it. Here is a link to the sausage I used in this recipe. Premio Sweet Italian Sausage

Chicken Tortilla Soup

It’s time to spice up your life with a bowl of Chicken Tortilla Soup! Perfect for cold winter days, this soup is bursting with big chunks of chicken, beans and veggies. I love the heat from the garlic, jalapeno, chili flakes and cumin!

If you don’t already have Chipotle chili and cumin in your spice rack it’s time for a trip to the grocery store!

The inspiration for this recipe came from a local restaurant, but- like many others they use flour to thicken their soups. Luckily for us, most of the ingredients in Chicken Tortilla Soup are naturally gluten free, so it was easy to recreate this soup at home, minus the flour.

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Ingredients:

2 chicken leg quarters
Salt and pepper, to taste
Olive oil
water to cover
2 bay leaves
1 onion, diced
2 carrots, sliced
heaping tbsp. minced garlic
heaping tbsp. minced jalapeno
2 tbsp. tomato paste
14 oz. can fire roasted tomatoes
1/2 tsp. Chipotle chili
1/2 tsp. Cumin
1/2 tsp. Oregano
1/2 tsp. garlic granules
1/2 tsp. onion granules
salt, to taste
1 cup canned black beans
1 cup frozen or canned corn
Gluten free tortilla strips

Preparation:

Add olive oil to a deep skillet over medium low heat and begin browning the chicken on both sides. Season with salt and pepper. Add bay leaves and water to cover. Simmer for 90 minutes on low.

Transfer the chicken to a plate and remove meat from the bones. Refrigerate meat until the soup is ready. Reserve the liquid.

In a clean stock pot, add 1 tbsp. olive oil with the onions and carrots, and cook for 2-3 minutes over low heat. Add the garlic and jalapeno and cook for 30 seconds. Make a spot in the center of the pan and add the tomato paste.

Toast for 2 minutes, then strain the reserved chicken broth into the pot. Add the fire roasted tomatoes, and all of the seasoning.

Cover and simmer 1 hour, then add the black beans and corn. Simmer 30 minutes longer. Taste and add salt if needed.

Stir in the reserved chicken, heat through and serve.

Garnish each bowl with tortilla strips.

Notes: ♪♫ The soup is thick and hearty on its own, no flour is needed. For the perfect garnish, try a sprinkle of gluten free tortilla strips. If you can’t find them locally order here!

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Gluten Free Mushroom Soup

Homemade Mushroom Soup is always my first soup of the season. An annual tradition signaling the end of summer, I make a pot right after Labor Day as our thoughts turn to cooler weather and comfort food.

This soup is the foundation for so many of my favorite winter stews and casseroles.  I keep some on hand in my freezer pantry, for those recipes that call for “a can of”.

Turmeric and saffron give this soup its beautiful golden color! The recipe is so fast and easy, you can make a batch in under an hour. I use a combination of mushrooms, such as white button, cremini and shitake.

You can finish with cream for a Cream of Mushroom soup that is better than any canned. Puree the soup or leave it chunky, your choice. It freezes beautifully so make some now to have ready for the holidays!

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Ingredients:

6 cups fresh sliced mushrooms
1 cup onion, cut into small dice
1 cup celery, cut into small dice
1/4 cup butter
1/4 cup white rice flour or corn starch
4 cups (32 oz. carton) gluten free, low sodium chicken broth
1 tsp. salt
1/4 tsp. fresh ground pepper
½ tsp. turmeric
generous pinch of saffron
1/4 cup heavy cream, or half and half
paprika

Preparation:

Whether you slice the mushrooms yourself or buy them pre-sliced, you will need to give them a good rinse.

Melt butter in a Dutch oven or 4-Quart soup pot. Sauté the onions and celery in the butter until translucent.

Add all the mushrooms to the pot.

Continue cooking over medium heat until the mushrooms release their liquid.

Have the chicken broth ready and stir in the flour. It will immediately begin to thicken.

Slowly stream in the chicken broth, stirring constantly so the flour doesn’t clump.  Add the salt, pepper, turmeric and saffron.

Simmer 15 minutes then remove from heat.  Soup can be prepared ahead and frozen up to this point.

Here it is after cooling down for an hour or so.

I ladle the soup into freezer containers, about 1-1/2 cups each.

Notes ♪♫ If you plan to freeze the soup, I recommend not adding cream at this point. For Cream of Mushroom Soup, drizzle in cream or half and half just before serving.

Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator. And since the Corned Beef dinner is a once-a-year occasion, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor. Along with the cabbage, I made this soup with ingredients from my pantry. I had diced tomatoes, chicken and beef broth, bouillon, carrots, celery and onions.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage? Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

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Ingredients:

6 oz. gluten free linguica, cut into 1/2″ dice (you can substitute any sausage you prefer, or use ground beef)
1 tbsp. olive oil
2 large carrots, diced
4 medium celery stalks, diced
1/2 medium sweet onion, diced
14.5 oz. can diced tomatoes
1 packet beef bouillon
48 oz. (6 cups) gluten free broth (beef, chicken, vegetable or combination)
8 cups of shredded cabbage (about 1/2 head)
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. garlic granules
pinch of red pepper flakes (optional)
salt and pepper
1 cup gluten free soup pasta

Preparation:

Use a 5-quart soup pot or Dutch oven. Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot. Cook for 5 minutes, stirring frequently. Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed. Soup is done when the cabbage is tender. Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself! Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand. A quick search of the freezer and I found some gluten free Linguica sausage. Wow, what a happy accident! This was an incredibly flavorful soup with some nice heat from the sausage. I have made this soup with Italian sausage as well, so use your favorite of whatever you have in your pantry!

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Gluten Free Venus de Milo Soup

Founded in 1959, the Venus de Milo is an iconic restaurant and banquet facility located in Swansea, Massachusetts. For decades, it has been a venue for countless weddings, Christmas parties and other celebrations. My high school prom was held there, over 50 years ago! 😲

Venus de Milo Soup is a beloved New England tradition, and its popularity has endured over the decades. Copycat recipes abound for this easy to prepare soup. My mother had one in her recipe box, and today it is all over the internet.

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Although it is made with common pantry ingredients, a couple of challenges came up as I started with the original recipe. Two of the ingredients contained gluten, and I needed to find substitutions.

First, a packet of Lipton Onion Soup Mix. Back in the day, this was a go-to ingredient for so many recipes! When I was first diagnosed with Celiac Disease, I could not find a gluten free replacement, so I made my own mix. Now, just a few years later how things have changed! A quick web search turns up more than a few alternatives. Go ahead and add one to your shopping list or do what I did. Stir together this easy blend that contains no flour or added salt!

Next, the original soup was made with Orzo pasta. I wanted a gluten free soup pasta that looked like orzo, but again, when I first posted this recipe, I could not find a gluten free substitute. Now, just a few years later I was able to order this gluten free orzo from Delallo made from corn and rice flour. I also spotted this gluten free orzo from Jovial, made with cassava flour.

Once I had gathered my ingredients, this soup came together in about 45 minutes. Like any soup, it is better and thicker the next day. You will enjoy several meals from this pot of soup, and a few great memories if you have had the pleasure of dining at the Venus de Milo!

Ingredients:

1/4 cup dried onion flakes (I used McCormick)
1 packet salt free beef bouillon (I used Herb-Ox)
1/4 tsp. onion granules
1/4 tsp. thyme
1/8 tsp. celery seed
1/8 tsp. paprika
1/4 tsp. fresh ground pepper, about 8 grinds

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1 tbsp. olive oil
1 lb. lean ground beef
2 celery stalks, diced
salt and pepper to taste
14.5 oz. canned tomatoes (whole, diced, crushed, sauce… use what you have)
1 tsp. sugar
16 oz. bag frozen mixed vegetables (peas, carrots, corn and green beans)
12 oz. beef stock
2 cups beef or chicken broth (or use water)
1 cup (uncooked) gluten free orzo pasta
1 ladle of reserved pasta water

Preparation:

Stir together the first 7 ingredients for the onion soup mix replacement (or use a purchased mix).

In a 4 qt. soup pot or Dutch oven, brown the meat in 1 tbsp. olive oil, breaking it up with a spatula. Season with salt and pepper. Continue until the meat is completely browned, then stir in the onion soup mixture.

Add the celery, tomatoes and the mixed vegetables (it’s ok to throw them in frozen).

Next add the stock and all of the broth. This recipe is very forgiving. You can use all broth, or all water if you wish for a total of 3-1/2 cups liquid. Bring to a boil then reduce heat to a low simmer. Cover and cook for 30 minutes.

Next cook the pasta in lightly salted water. I do not recommend adding the dry pasta directly into the soup. Here’s why.

Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess. Don’t worry though, it’s delicious! Just cook the pasta separately and rinse it under warm water before adding to the soup.

If the soup needs thickening, you can reserve a bit of that starchy water and add it to the pot. Stir it up and do a final taste, adding more salt or pepper as needed.

Let it sit for 2 hours before mealtime (soup will thicken), then just warm it up before serving.

This hearty soup is a meal in itself. Perfect for cold winter nights, serve with grated cheese and a few slices of crusty gluten free bread.

Notes: ♪♫ Soups are notorious for containing high levels of salt. If you are a low sodium household, always start your recipes with ingredients that have no added salt. For example, choose unsalted broth, tomatoes, and bouillon. It’s easy to add a little sea salt in at the end to bring out the flavor.

Original post 3/04/2019 Updated 2/16/2022

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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

8 oz. ground veal
1/4 cup gluten free seasoned breadcrumbs
1/4 cup finely grated parmesan cheese
1 large egg
1/4 tsp. Tuscan seasoning
olive oil

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.

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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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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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.

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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