Our church likes to have a soup and sandwich fundraiser every once in a while. It’s always popular. I was
ordered asked to make Turkey Vegetable Soup. Luckily Grandma had an extra turkey in the freezer. Not sure why it couldn’t have been chicken vegetable soup -oh well, that’s Alice 🙂
So here’s the mega soup size Turkey Vegetable Soup recipe:
2 cup finely chopped onions
2 cloves garlic, minced
3 c diced potatoes
8 cups turkey/chicken broth (homemade makes the difference)
6 T cornstarch, dissolved in 4 c milk (I use 2%)
s & p to taste
a bag mixed frozen vegetables, thawed -feel free to use veg. from garden
most of a turkey, cut/shredded into small pieces
I like to give the onions a good saute before adding anything else. Add in onions, potatoes and stock. Bring to a simmer and cook for 20 minutes until potatoes are done. (if using fresh vegetables, add them with the potatoes)
Add s & p and milk/cornstarch. Stir and simmer until rather thick. This is the beauty of using cornstarch instead of flour. Cornstarch will thicken without having to boil so there is no chance of curdling the milk.
Add the vegetables and turkey. Simmer until heated through.