Day #2 in the at-home infirmary. I thought about going to the doctor, but decided to make some soup, instead.
As you will come to learn…I am the Great Saver of Food! I hate seeing food go to waste! I’m the Queen of leftovers and not shy about stealing my friend’s doggie bags if they’re not taking them to a suitable, food-loving home.
Since I wasn’t presentable to the outside world, I knew I’d have to make due with what I had.
And…this is what I had.
Thanks to Thanksgiving, I had leftover turkey, beans and stuffing. In the cupboard I had wild rice…in the fridge some herbs and cream…and, in the freezer about 2 cups of homemade chicken consomme.
The recipe below was my inspiration for the soup, but it is such a forgiving recipe that I only used 2 of the 13 ingredients it calls for…so it’s a very loose interpretation.
I did not use: pancetta, mushrooms, butter, carrots, cellery, shallots, flour, turkey stock, rosemary or corn. Instead, I thawed my consomme, added my turkey, green beans, stuffing and about a cup of leftover squash bisque that a friend brought me (that also allowed me to cut down on the cream). I then added just enough water to cover everything.
In a separate pan I cooked the rice. Once it was done, I put the rice in the soup pot and added a little cream. It was as delicious as it was resourceful. Plus, I did a masterful job cleaning out the fridge!!