Homemade Turkey Soup

Well, for those of us Canadians out there, we've all likely had our fill of turkey this past week. Many of us have probably tried a variation or two of turkey soup to try to use up some of that left over turkey. Well let me share with you my most recent discovery of my homemade turkey and rice soup. 

Yes, this dish takes some time and patience, but believe me, it is well worth the wait.

Homemade Turkey Soup
Makes: 4 to 6 servings
Total time required: 2h & 15min

Ingredients
   Turkey Broth

• 1 turkey carcass
• 6-8 cups water
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, chopped
• 1 tsp italian seasoning
• 1 tsp garlic salt
• 2 Bay leaves

   Turkey Soup

• 1/4 cup uncooked barley
• 1 Tbsp butter
• 1 lb cooked turkey
• 2 carrots, diced
• 1 onion, diced
• 1 stalk celery, diced
• 1 227g pkg mushrooms, sliced
• 1 tsp dried thyme
• 1 tsp sage
• 2/3 cup parboiled long-grain white rice
• 2-3 cups turkey broth
• 2 Tbsp tomato paste
• 2 pkgs beef bouillon
• 2 Tbsp all-purpose flour
• 3 cups milk
• salt and pepper to taste

Directions

1. Combine all turkey broth ingredients in a large pot and bring to a boil. Simmer for 1 hour and 30 minutes, or until carcass is tender. Strain broth and set aside.
2. Prepare barley according to packaging instructions and set aside.
3. Meanwhile In the same pot used to prepare the broth, melt the butter over medium heat. Cook carrots, onion, celery, mushrooms, thyme and sage, stirring for 5 minutes or until onion is softened. Stir in rice.
4. Add stock, tomato paste, and bouillon, scraping up any bits stuck to pot. Cover and bring to a boil over high heat. Reduce to medium-low; boil gently for 15 minutes or until rice is almost tender.
5. Stir in turkey and cook, uncovered, for 5 minutes or until rice is tender. Add the barley.
6. Increase heat to medium. Whisk flour into milk, gradually whisk into soup. Cook, stirring for 3 minutes or until slightly thickened. Stir in salt and pepper to taste.

Store bought turkey or chicken broth can be substituted for the homemade broth, but it won't yield the same delicous results. I highly recommend attemting, tweaking, and enjoying this delicious recipe as we have.


Kage

Peach Cobbler

A couple weeks ago I had some peaches that were over ripe, and not so good to eat raw. I sliced the peaches, removed the pits, added a touch of sugar and froze them. This evening I was in the mood for some peach cobbler, but I didn't want much of a fuss. I found a great recipe from Betty Crocker using Bisquick, that turned out to be incredibly easy and delicious.

Classic Bisquick Peach Cobbler
Time: 1 hr. and 10 min.
Makes: 6 Servings

 http://www.bettycrocker.com/recipes/classic-bisquick-peach-cobbler/a2efbfa6-3233-4f7a-bf5b-43ce62bd1055


Ingredients

• 1 cup Bisquick mix
• 1 cup milk
• 1/2 tsp nutmeg
• 1/2 cup butter or margarine, melted
• 1 cup and 3 Tbsp sugar, divided
• 2 cups frozen peaches, thawed
• 1 tsp cinnamon

Directions

1. Preheat oven to 375 degrees F.
2. Combine Bisquick mix, milk, and nutmeg in an ungreased 8x8" baking dish. Stir in butter until combined. 
3. Combine peaches and 1 cup sugar, spoon over Bisquick mixture.
4. Combine remaining 3 Tbsp sugar and cinnamon, sprinkle on top of peaches.
5. Bake 50 to 60 minutes, or until golden.

I have found that my oven is quite hot, and I regularly have to turn the temperature down so as to not bake the food too quickly. Tonight I found that this recipe was even better at the high temperature because the batter became crispy, which only added to an already delicious cobbler.

Please feel free to attempt, tweak, and enjoy this classic peach cobbler.



Kage