Monday, November 29, 2010

Turkey Soup with Porcini-Garlic Broth

A slightly different but still easy twist on turkey soup. Use turkey stock if you made some.

1/4 cup dried porcini pieces
water and/or stock (turkey or chicken)
olive oil
8-10 cloves garlic, minced
3 medium carrots, sliced
3-4 cups shredded cooked turkey
1/2 lb cut pasta (rotini is nice)
1/4 cup marsala
Salt and pepper to taste

Heat a little water and pour enough over the porcini pieces to just cover them. Mince the mushrooms when they are nice and soft and be sure to reserve the soaking liquid.

While the mushroom soak, heat some olive oil in a soup pot, then add the garlic and saute over medium-high heat for 2 minutes or so. Add the garlic, carrots, and several cups of water or stock. Bring to a boil, then simmer for about 10 minutes. Add the turkey and pasta and boil until the pasta is tender, about 10 more minutes. Add the marsala and salt and pepper to taste.

Serves about 6.

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