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Snowman Soup
1 package Hot Chocolate Mix
3 Hershey Kisses or Hershey Hugs
10 miniature marshmallows
1 peppermint Candy Cane
I placed everything into a gallon-sized Ziploc baggie, wrote out the poem and photocopied it onto red paper. You could also place all the above ingredients into a new mug, then cover or wrap with cellophane, decorate and attach the following poem:
�Was told you've been real good this year
Always glad to hear it
With freezing weather drawing near
You'll need to warm the spirit
So here's a little Snowman Soup
Complete with stirring stick
Add hot water, sip it slow
It's sure to do the trick!�
Creamy Dijon Turkey Soup
1 cup Celery chopped
1 cup Onion thinly sliced
3 Tbs Margarine
1 Large clove garlic minced
3 Tbs Flour
1/2 tsp Salt
1/4 tsp White pepper
4 cups Skim milk
1/4 cup Dijon-style mustard
2 tsp Reduced-sodium chicken bouillon crystals
2 cups Cooked turkey cubed
French bread
1. In 3-quart saucepan, over medium-high heat, saute celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and saute 1 to 2 minutes. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly.
2. Return pan to medium-high heat, mix in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes. If desired, serve soup with slices of French bread.
Servings: 6
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Recipe Type
Soup
Recipe Source: The National Turkey Federation
Garlic Lovers Bean Soup
Makes 6 servings (about 1 cup each)
Preparation Time: 20 to 25 minutes
1 � cups chopped onion
1 cup sliced carrot
� cup sliced celery
12 to 15 medium cloves garlic, peeled, crushed
3 tablespoons olive oil
2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth or
vegetable broth
2 cans (15 ounces each) Great Northern, navy or cannellini beans or 3 cups
cooked dry-packaged, rinsed & drained 1 teaspoon dried sage
Salt and pepper, to taste
For extra flavor, add some cubes of ham or crumbled bacon after pureeing
Preparation
1. Saut� onion, carrot, celery, and garlic in oil in large saucepan 5-7 minutes. Add chicken broth, sage and beans; heat to boiling. Reduce heat and simmer until vegetables are tender, 10-15 minutes.
2. Puree soup in food processor or blender until smooth. If you prefer a chunkier soup, puree only 2/3. Serve in bowls with croutons.
Nutrient Information (without meat added)
Per serving: Calories 255; Fat 5g; % Calories from Fat 18; Carbohydrate 39g; Folate 131mcg; Sodium 545mg; Protein 15g; Dietary Fiber 2g; Cholesterol 0mg
Robust Turkey Vegetable Soup
Servings: 6
Meal Type: Soup
INGREDIENTS:
1 T canola oil
1 Medium onion chopped
1 Stalk celery chopped
2 C COOKED TURKEY chopped
4 C TURKEY BROTH
1/2 C cut green beans
1/2 C carrots peeled+cut in chunks
1/2 C broccoli cut in 1/2-inch pieces
1/2 C lima beans
1/2 C corn kernels
1/2 C zucchini sliced
3 Medium tomatoes peeled and quartered
1 C cooked rice
1/2 Tsp dried thyme leaves
1/2 Tsp dried oregano leaves
2 T fresh parsley chopped
To taste salt and black pepper
PREPARATION METHOD
1. In a large soup kettle, heat oil and saut� onions and celery.
Saut� until vegetables are soft.
2. Add turkey, stock, all vegetables, rice and herbs.
3. Simmer 10-12 minutes until vegetables are tender crisps. Stir in parsley and season with salt and pepper.
4. NOTE: Prepare the day before, cover and refrigerate for flavors to blend.
SOURCE: Recipe provided by the Ontario Turkey Producers� Marketing Board in Kitchener, Ontario.
You may view this recipe on the National Turkey Federation web site at:
http://TurkeyFed.ahoy.com/recipe.asp?R=653
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