Thursday, February 16, 2012

Turkey Tetrazzini Soup

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).

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