Dark Days - Week #4

Not your grandma’s turkey soup!
We had some leftover turkey from Thanksgiving that we froze We had ordered a Mad Hatcher Turkey from Rain Shadow Meats. This was the inspiration for this meal. However, since we made this meal on the darkest day of the year, it required “harvesting” carrots from our yard with the help of a head lamp.
½ onion, chopped (Walla Walla, WA)
½ lb carrots (our yard)
4 oz Chanterelle Mushrooms (western WA)
2 quarts chicken stock (homemade)
3 tablespoons rosemary (our yard)
½ teaspoon salt (Grenada – purchased while on vacation)
½ teaspoon ground pepper (not local)
1 bay leaf (Grenada – purchased while on vacation)
½ lb chopped cooked turkey
Soften the onion, carrots and mushrooms in a Dutch oven, about 4 minutes. Add the chicken stock, rosemary, salt, pepper, bay leaf, bring to a simmer for about 10 minutes. Add the chopped turkey and heat through. Makes 4-6 servings.
Served with a Cranberry Vodka martini. The cranberry simple syrup was made from local cranberries. And the Vodka is from Washington apples made in Woodinville – Soft Tail Spirits.