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A Holiday Gift to You – Our Creamed Herbed Turkey Soup Recipe

by admin on Friday, December 20, 2013 · 5 comments

in Recipes

 

The holiday season is filled with laughter, goodwill, gifts and the aroma of delicious cooking wafting through the house! In the spirit of gifting, our Culinary Team wanted to give you a little present – the recipe to our Creamed Herbed Turkey Soup. Just click on the recipe card for easy printing and get ready to enjoy this superfood-filled (think cranberries and carrots) hearty soup, on a cold evening!

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{ 5 comments… read them below or add one }

Brandon Sunday, December 22, 2013 at 9:23 pm

Is it really a whole cup of parsley?

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Mary Ellen Thursday, January 2, 2014 at 6:37 pm

My guess is yes if it is fresh. This is using a base of 22 cups of water. It will take a lot of Italian parsley (fresh) to color and flavor the soup.

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Mary Ellen Thursday, January 2, 2014 at 6:36 pm

Thank you!!! I will have to make this and pass along to my readers!

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barbara Thursday, January 9, 2014 at 10:24 am

thanks for publishing this, but please clarify:
1 1/2 cups + 1 cup celery
2 1/2 cups + “none leftover for 2nd quantity” carrots
Are you intending to use 8c veg blanching water (vs fresh?) as part of 22 cups?
how much of tsp rosemary?
how much of tsp thyme?
how much of cup parsley?
With thanks in advance; looking forward to enjoying this in my kitchen soon & from yours next year, Barbara

Reply

admin Thursday, January 9, 2014 at 11:22 am

Hi Barbara – You should cook all of the celery and carrots first and then add them in at the end. All of the water used in the recipe is included in the 22 cups of water needed in the ingredients section. Finally “Tsp” = teaspoon. Hope this helps.

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