Use up those holiday leftovers with this 30 minute soup. The ingredient list may look long, but don't let that fool you -- super easy!
Course:
Main Dish, Soup, Vegetable
Cuisine:
American
Servings: 8sevings
Ingredients
For Soup
1tablespoonolive oil
3/4cup chopped yellow onion
3/4 cupchopped carrots
3/4cupchopped celery
6ounceschopped fresh button mushrooms
1/2teaspoonsalt
1teaspoonground white pepper
1tablespoonbutter
1tablespoonall-purpose flourgluten free if needed
1quart99% fat free chicken broth(4 cups)
2tablespoonsfreeze-dried Poultry Herb Blendfrom Litehouse Foods
3/4cups dry quinoa, rinsed
3cups1% milk
3cupschopped, skinless turkey white and/or dark meatperfect for holiday leftovers, but can sub chicken
2tablespoonsfresh chopped parsley
For crescent stars (omit if gluten-free)
18-ct canreduced fat crescent roll dough from refrigerated section
1/2teaspoon garlic salt
1tablespoonPoultry Herb Blend
Instructions
In large stock pot, add olive oil and bring to medium-high heat.
Add onions, carrots, celery, and mushrooms, stirring constantly until starting to soften, approximately 5 minutes. Season with salt and pepper and temporarily transfer to bowl.
In same stock pot, melt one tablespoon of butter over medium heat and then add flour, stirring constantly to make a roux. Mixture will bubble and start turning golden brown, remove from heat.
Return cooked vegetables to pot and add chicken broth, 2 tablespoons Poultry Herb Blend, and quinoa. Bring to a boil over medium-high heat and then cover pot and reduce heat to medium or medium-low and let simmer for 15 to 20 minutes or until quinoa is cooked.
Stir in milk and chopped turkey and heat over medium, stirring frequently, until warmed through.
Garnish with fresh parsley and Crescent Stars (below), if desired.
For Crescent Stars: While quinoa in soup is cooking, pre-heat oven to 375 F degrees. Unroll cylinder of crescent dough and gently press seams together. Use a star cookie cutter to cut out approximately 16 stars. Place on baking sheet and sprinkle with garlic salt and poultry blend herbs. Bake for approximately 8 to 11 minutes or until turning lightly golden brown. Remove and serve one or two with each bowl of soup.