| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
12 |
Servings |
INGREDIENTS
| 2 |
lg |
Carrots diced |
| 1 |
lg |
Parsnip diced |
| 1 |
|
Onion chopped |
| 3 |
|
Tomatoes chopped |
| 1/4 |
bn |
Celery chopped |
| 2 |
|
Cloves garlic smashed |
| 2 |
|
Bay leaves |
| 2 |
|
Potatoes diced or sliced |
| 1 |
c |
Frozen peas thawed |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Place veges in large a pot and cover with water or chicken or turkey broth
several inches over the top. Bring to a boil; cover and simmer until veges
are tender and soft. Add 1/2 cup rice and about 3 to 4 cups of cooked
chopped leftover turkey. Bring to a boil and reduce heat and gently simmer
until rice is tender. If you prefer noodles I suggest to cook them
separately and then add to soup so they dont get to limp. Season with salt
and pepper. The parsnips add a very nice flavor.
Comment: Simple, satisfying and delicious. chicken easily replaces turkey.
Posted to Recipe Archive - 16 Feb 97 by ted by: LIR119@delphi.com on Feb
16, 9.
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