John Myers
Turkey Soup
The perfect turkey soup recipe with a picture and simple step-by-step instructions.
- 1 kg Turkey small and necks
- 1,5 l Chicken broth
- 1 pole Leek
- 3 Carrots
- 250 g Celery root
- 2 Rods Celery
- 250 g Fresh cahmpignons
- 10 g Chopped ginger
- 20 g Butter
- 20 g Chopped parsley
- Salt pepper
- Cook the turkey meat in the broth for about 45 minutes, remove and remove from the bone and cut into small pieces. Wash, clean and chop the vegetables. Heat the butter and sauté the vegetables in it. Top up with the chicken stock, add the ginger and let it simmer for approx. 5 – 6 minutes. Add the meat and, if necessary, season again with salt and pepper. Sprinkle with parsley and serve.
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