It was a cold, rainy day in Edinburgh when this picture was taken. Thankfully, I was snug upstairs in a pub. I had my pint and was getting ready to order some homemade soup.
Since most of the country is buried in winter, I can only think of starting my new themed blog posts with a hearty recipe of soup. This particular one was created recently. I pulled from the freezer the Turkey carcass from Thanksgiving and made a batch of soup with what I had on hand in my pantry. Homemade soup is one of the easiest dishes to put together. As always feel free to tweak your own. I’m always mixing things up.
I would like to do something different with “Mary’s Tavern Recipes.” If you want to showcase one of your recipes on my blog, send me an email at: firstname.lastname@example.org. I will feature one reader’s recipe a month here.
Turkey Vegetable Tortellini Soup
One Turkey carcass OR one small turkey breast, skinned.
4 large carrots, sliced into 1-inch pieces
4 celery stalks, sliced
2 cups mushrooms, sliced
1 large onion, chopped
1 garlic clove, chopped
1-32oz. container Vegetable broth
1 cup dry white wine (optional)
2 teaspoons dill weed
2 teaspoons thyme
Bag of small tortellini (uncooked)
Salt and pepper to taste
Place the turkey, carrots, celery, mushrooms, onions, garlic, vegetable broth, wine, dill, and thyme in a large pot. Add enough water to cover the turkey and vegetables. At this point, I add a teaspoon of salt and a couple grinds of pepper. Cover and bring to a boil, then reduce heat and simmer for 1-1 ½ hours.
Remove carcass and strip remaining meat. (This is a good time to check for any loose bones in the soup, too) Add turkey back into the pot. If you’re using a turkey breast, remove, chop, and put back into the pot.
Add the tortellini and cook for another 10 minutes. Season with additional salt and pepper.
Serve with a side of sourdough bread and parmesan cheese.