Turkey Vegetable Soup (Meyer Family Favorite!)

24 11 2011

We’re all about “WHAT’S NEW” at Adrians… BUT we share a copy of this recipe every year at Thanksgiving…This is my all time FAVORITE soup!  My mom, Ruth Meyer  has been making this since I was in high school…great way to use up those delicious turkey leftovers!  The spinach, curry, and whole cream give it a different twist! Of course, we double or triple this recipe, for great leftovers! 🙂

1/4 cup margarine
2 medium onions, chopped
2 Tbsp flour
1 tsp curry powder
1/2 tsp poultry seasoning
1 cup potatoes, chopped
1 cup carrots, sliced
1/2 cup celery, sliced
2 Tbsp fresh parsley, chopped
3 cups chicken broth (or turkey)
2 cups cooked turkey, cubed
10 oz pkg frozen chopped spinach
1 1/2 cups half & half
salt & pepper to taste

Melt margarine in large saucepan over medium heat. Add onions and sauté until translucent, about 10 minutes. Stir in flour and curry powder and cook 2-3 minutes. Add broth, potatoes, carrots, celery, parsley, and sage and bring to a boil. Reduce heat to low and cover and simmer 10 minutes. Add turkey, half & half, and spinach. Cover and continue simmering until heated through, about 7 minutes. Do not boil. Season with salt and pepper.
Makes 6-8 servings

Vicki Adrian
Adrian’s Boutique
118 N. Main
Buhler, Kansas 67522
620-543-6488
Email: vicki@adriansboutique.com
Blog: adriansboutique.com
facebook.com/adriansboutique





Chicken Tortilla Soup on a Frosty Kansas Night

3 11 2011

Evelyn McIver
Buhler, Kansas

Last night was really the first truly “frosty” night here in Kansas, and we had an invitation to Jim & Evelyn McIver’s home for dinner…one of my favorite evening activities, by the way.  Evelyn had prepared this delicious soup from a recipe she got from her sister-in-law, Pat Franz. She served it with some fresh, homemade bread and a delicious pumpkin dessert…but the soup was definitely the star of the show!

3 T. parsley
3 T. lime juice
3 T. olive oil
3 T. minced onion
3 t. cumin
3 c. chicken broth (ok to use 1/2 to 3/4 c. more broth if desired)
1/8 t. salt
1 can tomato paste
1 can Rotel tomatoes
1 can diced tomatoes
3 cans Bush’s black beans, DO NOT DRAIN
3 c. corn
3 chicken breasts, cooked, chopped but not too fine

Combine all ingredients in a crock pot.  Add chicken last and do not stir too much to break up.  Simmer gently for several hours or on low all day.

Serve with optional toppings:  tortilla chips, Monterrey Jack or Mozerella cheese, avacados

DEE-LICIOUOS!

I agree!  I’ve made several versions of Chicken Tortilla Soup and this was wonderfully rich!  You could top with some shredded cheese, sour cream, avacados or ??? but honestly, it doesn’t need it!  Evelyn just served with some crunchy tortilla chips on the side.  Wonderful!  Thanks much!

ADRIANS BOUTIQUE
118 N Main, Buhler, KS 67522
620-543-6488
vicki@adriansboutique.com
http://www.facebook.com/adriansboutique