Whew! Holidays are over…

For many, the post holiday feelings are mixed.  Partly, “thank God, my life can return to controlled craziness” and partly a nostaligc goodbye to a familiar warm and fussy experience.  It’s also the same feeling we get at the end of a vacation. A little too much indulgence and laziness.  Kind-of-sort-of ready to go back to work just so we can have “controlled” eating times to help us resist the overindulgence of gluttony. I make it a habit to send leftovers home with family and guests. If your pie is crying out to you to “finish me!” and you can’t resist, then give it away to that friend or neighbor who stays skinny no matter how many carbs she/he eats! If there are no takers or there is still too much food, you can beg someone to bring it to their place of employment.  There is not much that work vultures would leave behind.

Freezing pumpkin pies and quick breads and even leftover turkey work fine for up to a month or so.   As far as the turkey is concerned, I don’t know about you, but I can skip poultry for a few weeks before I’m ready again.  Leftover turkey begs to be put into a soup.  I always have rice stuffing leftover as well. So this Thanksgiving Soup recipe is one of our favorite ways to use the last of the bird. You don’t have to have leftovers to make this soup but it is reminiscent of holiday flavors.  Enjoy!

Thanksgiving Soup (Serves 4-6 )

I created this recipe to use up leftover wild rice stuffing (see Stuffed Acorn Squash recipe in Amber Waves of Grain chapter).  A great autumn or winter soup.

1    Tbs extra virgin olive oil

l½ cup onions, chopped

1    cup fresh mushrooms, sliced or ½ cup dried mushrooms

1    cup carrots, sliced (2 medium)

½   cup celery, chopped (2 stalks)

1    cup precooked brown rice

½   cup precooked wild rice

4    cups water

2    cups vegetable or chicken broth

2    Tbs soy sauce

2    bay leaves

2    tsp thyme, dried

1    tsp sage, dried

¼   cup fresh parsley, chopped

1    tsp sea salt

¼   tsp black pepper

  1. In large pot, add oil and sauté onions on medium heat for 2-3 minutes.  Add mushrooms and sauté an additional 3 minutes.
  2. Add carrots, celery, rices, water, broth, and remaining ingredients except for parsley.  Cover, bring to a boil and reduce heat to simmer. Cook for 15 minutes or until carrots are tender. Adjust the seasonings to your taste, add parsley and serve.

Serving Suggestion: For a light vegetarian meal, add beans to your soup. Or, have a bean side dish such as hummus with crackers, or add beans to a salad, giving you plenty of protein for this meal.

Note: This is a great way to use leftover cooked rice.  You could also add some dried cranberries (¼ cup) at the beginning of the soup preparation. For cooking times for rice and other grains, see the Whole Grain Cooking Chart in the Amber Waves of Grain chapter.

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