Hearty Cheese And Turkey Soup Recipes

HEARTY BARLEY TURKEY SOUP

Steps:

• Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
• Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

HEARTY CHEESE AND VEGETABLE SOUP

Steps:

• In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.

HEARTY CHEESE SOUP

Steps:

• In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.

HEARTY TURKEY VEGETABLE SOUP

Steps:

• Heat stock pot on medium heat and add the olive oil.
• Saute onions and garlic until just transparent -- 5 minutes.
• Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
• Add potato, green beans, salt, pepper, rosemary and thyme.
• Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
• Add macaroni, cover and cook for 15 minutes.
• Add butter beans, and turkey or chicken, cooking just until heated.
• Taste for seasoning and serve.

HEARTY TURKEY CORN CHOWDER

Steps:

• In a large dutch oven or sauce pan, melt butter and add celery, carrots and onions.
• Cook until vegetables are soft, about 10 minutes.
• Whisk flour, garlic salt, pepper and thyme together, add to pan, stir and cook for 2-3 minutes.
• Slowly pour broth, heavy cream and diced potatoes into pan, stir.
• Bring to a boil and cook for approximately 15 minutes.
• Add turkey and corn. Stir and cook until heated thoroughly.
• Remove from heat and enjoy.

KETO TURKEY SOUP

Steps:

• In a stock pot, melt butter over medium heat. Add garlic and saute for 1-2 minutes. Add in onion, celery, leeks and carrot and cook for 3 minutes or until softend.
• Add in daikon radish and cook for 1-2 minutes. Add leftover turkey and turkey stock. Bring to boil, then lower heat to simmer for 15 to 20 minutes or until daikon radish is soft and cooked through. Add in cauliflower rice and cook for an additional 2 minutes or until heated.
• Remove from heat. Pour in heavy cream and season with salt and pepper to taste.

HEARTY CHEESE (AND TURKEY) SOUP

Steps:

• In a nonstick skillet, cook turkey and onion over medium heat until meat is not longer pink; drain.
• Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper.
• Bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
• In a small bowl, combine flour and milk until smooth; stir into soup.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Reduce heat to low; add the cheese.
• Cook and stir until cheese is melted.
• Remove from heat; stir in sour cream.