In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Prepare soup as directed on can.
Drain and rinse pinto beans under running water.
Add pinto beans and cooked turkey to soup. Serve with your favorite crackers and green salad.
owl.
Mix in the turkey.
Shape by 1 tablespoon
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
quart Dutch oven or soup kettle.
Cover and bring
In a medium soup pot, saute the onions and
b>soup later. Discard other vegetables, bones, turkey skin, etc.
For the Soup
ow. Add turkey, carrots, celery, and potatoes. Cover soup and simmer for
ill with cold water until turkey is just covered. Bring to
Cook all ingredients until tender.
Add cooked chicken.
When mixture boils, add dumpling batter which has been made from Jiffy mix.
Follow recipe on box for dumplings.
Drop by teaspoon into soup.
Cover and cook 10 minutes.
Put all soup ingredients in crockpot. Cook on high 4 hours.
About an hour before the soup is done, preheat oven to 425.
Combine broth and eggs, add bread and let absorb.
Add remaining ingredients and toss to combine.
Grease cookie sheet or use parchment paper.
Make stuffing balls with cookie scoop (or by hand).
Bake 20 minutes.
Serve soup with stuffing dumplings.
Store leftovers separately.
In crock pot, sprinkle beef with dry onion soup mix.
Pour hot water over meat.
Stir in carrots, celery and tomato.
Cover and cook on low 4-6 hours or until meat is tender.
Turn control to high.
In a small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.
Drop dumpling mixture into crock pot with a teaspoon.
Cover and cook on high for 30 minutes.
In a stockpot over low heat, melt butter.
Saute onions, carrots and celery until tender, about 5 minutes.
Stir in tomatoes, turkey and parsley. Add stock and stuffing.
Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
Place hot noodles in a large deep bowl; cover with soup.
Brown turkey in soup pot, season with pepper and
t cool.
With a soup spoon dipped in the broth
side.
In a Large Soup Pot: Melt butter, add scallions
ce water.
Heat the soup and add the dumplings. Arrange
alls and set aside.
Soup: Mince core of cabbage and
ven to 350.
Place turkey wings, celery, onion and carrot