I made this with our leftover turkey and turkey stock from our Christmas dinner. Unfortunately I didn't have any celery or almonds, but did have a bunch of baby portabella mushrooms that needed to be used, so sliced them and tossed in with the other veggies. Used a bit more veggies than 1/4 cup of each (whole onion, 4 scallions, two carrots, and 8 oz. of mushrooms), but I still kept the other measurements the same. I did add in a bit more spices, first celery seed since I didn't have that, and a few shakes of poultry seasoning, dried parsley, garlic powder. The soup was perfect tasting, seems many soup recipes add way too much flour and butter, but the balance made just the right consistency and not over powering floury taste. Will use this recipe as my base from now on for turkey soup. By the way chicken stock would work just as well if you don't have turkey stock.
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I made this with our leftover turkey and turkey stock from our Christmas dinner. Unfortunately...