"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from Thoughts of a Creation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 Cup canned chicken
2 Shallot, peeled and thinly
2 Carrots, peeled and minced
2 Ribs celery, thinly sliced
oz Dried mushroom pieces
2 oz Dried angel hair pasta
2 Cup chopped cooked turkey
2 Tablespoon minced parsley
Salt and Pepper to taste

Directions:
Directions:
Bring the broth to a simmer in a large saucepan over medium-high heat. Add the shallots, carrots, celery, and mushrooms. Simmer uncovered, until the vegetables are tender, 15 to 20 minutes.

Add the pasta and continue cooking until it is al dente, 4 to 5 minutes. Stir in the leftover turkey and parsley and cook a minute or two more until all is heated through. Add a little pepper and salt to taste.

Number Of Servings:
Number Of Servings:
4 to 5
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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