Another tasty soup recipe for chilly weather...
I got this one from a cooking class I attended with my mom several years ago. It's a good comfort food kind of soup... An easy freezer meal, too, if you leave the noodles out and include the topping in a separate bag. I noted my changes in the directions if you're prepping for the freezer.
Turkey Tetrazzini Soup
Topping:
1 tbsp. butter
1 c. bread crumbs (fresh are great)
2 tbsp. grated Parmesan
1 tbsp. fresh parsley, chopped
1 tsp. lemon zest, minced
salt & pepper to taste
Soup:
4 oz. medium shell pasta (keep separate if freezing)
4 tbsp. butter
1-1/2 c. onion, diced
8 oz. button mushrooms, stems trimmed, sliced
1/4 c. flour
2 tsp. paprika
1/2 tsp. dried thyme (fresh is great, too)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1/3 c. dry sherry (look by wine, not the grocery shelves)
4 c. chicken broth
1 tbsp. fresh lemon juice
1/2 c. Parmesan, finely grated
1/4 c. pimientos, sliced (optional)
Melt 2 tbsp. butter over medium high heat, then saute onions and mushrooms, about 5 minutes. Whisk in flour and seasonings, and cook about 1-2 minutes, or until raw flour taste cooks out. Stir in sherry, broth and fresh lemon juice. Add turkey, pimientos, Parmesan, and cooked pasta (leave pasta out if freezing). Toast bread crumbs in 2 tbsp. butter over medium heat. Cool crumbs, then stir in Parmesan, parsley, lemon zest, salt, and pepper, and include in a baggie if doing this as a freezer meal, or set aside. Cook pasta according to package directions and set aside (or just include package if doing a freezer meal). Top with bread crumbs and serve. (To prep after freezing, thaw soup in fridge, bring to a simmer. Cook pasta, drain, and add before serving. Top with bread crumb mixture, then serve could throw under the broiler for a few seconds to brown the bread crumbs if you like).
I got this one from a cooking class I attended with my mom several years ago. It's a good comfort food kind of soup... An easy freezer meal, too, if you leave the noodles out and include the topping in a separate bag. I noted my changes in the directions if you're prepping for the freezer.
Turkey Tetrazzini Soup
Topping:
1 tbsp. butter
1 c. bread crumbs (fresh are great)
2 tbsp. grated Parmesan
1 tbsp. fresh parsley, chopped
1 tsp. lemon zest, minced
salt & pepper to taste
Soup:
4 oz. medium shell pasta (keep separate if freezing)
4 tbsp. butter
1-1/2 c. onion, diced
8 oz. button mushrooms, stems trimmed, sliced
1/4 c. flour
2 tsp. paprika
1/2 tsp. dried thyme (fresh is great, too)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1/3 c. dry sherry (look by wine, not the grocery shelves)
4 c. chicken broth
1 tbsp. fresh lemon juice
1/2 c. Parmesan, finely grated
1/4 c. pimientos, sliced (optional)
Melt 2 tbsp. butter over medium high heat, then saute onions and mushrooms, about 5 minutes. Whisk in flour and seasonings, and cook about 1-2 minutes, or until raw flour taste cooks out. Stir in sherry, broth and fresh lemon juice. Add turkey, pimientos, Parmesan, and cooked pasta (leave pasta out if freezing). Toast bread crumbs in 2 tbsp. butter over medium heat. Cool crumbs, then stir in Parmesan, parsley, lemon zest, salt, and pepper, and include in a baggie if doing this as a freezer meal, or set aside. Cook pasta according to package directions and set aside (or just include package if doing a freezer meal). Top with bread crumbs and serve. (To prep after freezing, thaw soup in fridge, bring to a simmer. Cook pasta, drain, and add before serving. Top with bread crumb mixture, then serve could throw under the broiler for a few seconds to brown the bread crumbs if you like).