I made some changes to the recipe, and am posting this as a way to deal with Thanksgiving leftovers.
TURKEY WILD RICE SOUP
1 stick butter
3 cloves garlic, minced
1 med. onion, finely chopped
2 1/2 c sliced mushrooms
1 c. thinly sliced celery
1 c. thinly sliced carrots
1 bunch asparagus spear heads
1/2 c. flour
8 c. chicken broth
4 c. cooked wild rice
pinch curry powder
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. chervil
1/4 tsp. white pepper
2 c. Half and Half
2/3 c. dry or cream sherry (I didn’t use this when making it, I used dry vermouth)
3-4 c. cubed turkey
Melt butter over medium heat. Add garlic and onion and cook until golden. Add mushrooms and celery. Cook and stir 2 minutes. Mix in flour thoroughly. Add broth, stirring constantly until thickened, 5-8 minutes. Stir in rice, spices and turkey. Reduce heat to low. Stir in Half and Half, asparagus and sherry, if using.. Simmer, stirring occasionally. Garnish with fresh parsley.
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Thursday, November 29, 2007
Chili Verde
Chili Verde
adapted from Cooking Light recipe by Melissa Saville Murray
serves 6
1 tbls vegetable cooking oil
12 ounces Goya Mojo Criollo marinade (found in Mexican/Latin American food section)
2 – 1 pound boneless pork tenderloins, cut into 1 inch cubes
3 cups chopped onion
2 pounds tomatillos, husks and stems removed and quartered
4 poblano peppers, cut into 1 inch pieces
8 garlic cloves, finely chopped
1 chipotle in adobo pepper, finely chopped (found in Mexican/Latin American food section)
3 cups water – use 1 can beer as part of water
1 cup chopped fresh cilantro
1 + teaspoon cumin
1 + teaspoon dried oregano
2 teaspoons salt (kosher)
½ teaspoon fresh ground pepper
Marinate pork cubes in marinade, preferable overnight. Heat vegetable oil in large stock pot over medium-high heat. Add pork; sauté for 5 minutes or until meat is browned on all sides. Add onions, tomatillos, poblano peppers and garlic to same stockpot; sauté for 5 to 8 minutes or until vegetables are tender. Add pork and all remaining ingredients to stock pot; stir and bring to a simmer. Lower heat to low-medium and allow mixture to cook for 2 hours until pork is tender. Stirring occasionally.
adapted from Cooking Light recipe by Melissa Saville Murray
serves 6
1 tbls vegetable cooking oil
12 ounces Goya Mojo Criollo marinade (found in Mexican/Latin American food section)
2 – 1 pound boneless pork tenderloins, cut into 1 inch cubes
3 cups chopped onion
2 pounds tomatillos, husks and stems removed and quartered
4 poblano peppers, cut into 1 inch pieces
8 garlic cloves, finely chopped
1 chipotle in adobo pepper, finely chopped (found in Mexican/Latin American food section)
3 cups water – use 1 can beer as part of water
1 cup chopped fresh cilantro
1 + teaspoon cumin
1 + teaspoon dried oregano
2 teaspoons salt (kosher)
½ teaspoon fresh ground pepper
Marinate pork cubes in marinade, preferable overnight. Heat vegetable oil in large stock pot over medium-high heat. Add pork; sauté for 5 minutes or until meat is browned on all sides. Add onions, tomatillos, poblano peppers and garlic to same stockpot; sauté for 5 to 8 minutes or until vegetables are tender. Add pork and all remaining ingredients to stock pot; stir and bring to a simmer. Lower heat to low-medium and allow mixture to cook for 2 hours until pork is tender. Stirring occasionally.
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