We were asked today to talk about our favorite fall recipe. With the cooler days, school, sports, dance and other activities I turn to my crock pot, soups and leftovers. I have a "Fix-it and Forget-it Diabetic Cookbook" that stays on top of the microwave and I pick out 1 or 2 recipes a week to try and mark if we like them. I also have crock pot liners in the pantry now. (My children love them! They did not like hand washing the crock pot. and that is an understatement.)
With all the raving about my crock pot, though, I think one of my favorite fall/winter recipes is our Roast Turkey Soup. My kids look forward to leftover turkey because of this soup. It is a little bit of work with all the chopping, but well worth it.
1 box wild rice (6 oz)
1 Tblsp oil
2 cloves garlic (minced)
1 large onion (chopped)
1 large carrot (chopped)
1 large celery (chopped)
1 cup mushrooms (sliced)
1/4 cup flour
1/2 tsp tarragon
1/2 tsp thyme
2 cans chicken stock (15 oz each)
2 cups water
1 can evaporated milk (12 oz)
3 cups leftover turkey
Prepare rice according to box directions. Set aside.
Heat oil in large stock pot. Saute garlic and onion 3 minutes. Add vegetables. Stir fry 5 minutes, then add flour and spices. Cook 1 minute.
Add liquids and bring to boil. Reduce heat, simmer 20 minutes.
Add rice and turkey to serve.
Enjoy!
