Ann Ingalls

scrumptious soup

Simple Second Day Soup

Each year on the day after Thanksgiving, our daughter, Sarah, makes this simply scrumptious soup! Thought you might like to try it and so here’s the recipe.


6 cups homemade turkey stock (recipe follows)
1 cup of five of the following vegetables diced:
• celery
• carrots
• onions
• green beans
• cauliflower
• mushrooms
• Brussels sprouts
• corn
• peas
(Use canned vegetables to supplement.)
1 tablespoon minced garlic
1 cup mashed potatoes
1 can straw mushrooms, drained (available at Asian food markets)
2 teaspoon chili powder
1 teaspoon oregano
1 ½ teaspoon salt
1 teaspoon pepper
1 cup dried orzo
Gravy to taste (get a packet)

In a Dutch oven, heat olive oil and sauté your choice of vegetables for 5 minutes. Add minced garlic and cook another 3 minutes.

Add the turkey broth, mashed potatoes, straw mushrooms, chili powder, oregano, salt and pepper and bring to a boil. Add orzo, cook until tender (about 6-7 minutes) and serve.

Homemade Turkey Stock

8 cups chicken broth
1 turkey carcass, meat on, skin removed
1 onion, sliced (unpeeled)
1 carrot, sliced (unpeeled)
2 stalks celery, sliced
2 bay leaves
1 tablespoon minced garlic
1-2 tablespoon peppercorns
2 teaspoon salt

Put chicken broth, turkey, onion, carrot, celery, bay leaves, garlic, peppercorns and salt in a large stock pot. Bring to a boil and simmer on medium/high heat about 2 hours. Strain stock into new pot through paper towel-lined colander. Discard solids.

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