Our quest to find as many ways as possible to use our roast turkey had to include soup, of course. But this week’s version took a turn for the tasty! In addition to onion, garlic, carrot and mushrooms, we added in a thumb-sized chunk of ginger, julienned. Just the thing for fighting off the bug that has been going around (and finally caught us). We finished it off with the stock we made from our turkey carcass, some leftover turkey, and tipped in a good handful each of short grain brown rice and red lentils.
It simmered into a thick, hearty consistency that doesn’t taste like the same old turkey soup at all – and warmed us for our excursion out into the rainy world.