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Post-thanksgiving Soup
By (Published: )
Prep Time Cooking Time Servings
20 people
  • 3 large onions, chopped
  • 3 large garlic cloves, crushed
  • 2 large leeks, sliced lengthwise and chopped
  • 2 large carrots, chopped
  • 4 ribs celery, chopped
  • 1/3 cup dried mushrooms or 1/2 cup fresh mushrooms
  • 1/2 cup apple cider vinegar
  • 1/2 cup chopped parsley, with stems
  • 8 peppercorns (whole)
  • 2 bay leaves
  • 1 bunch fresh rosemary
  • 4-5 L cold water
  • Turkey, pre-cooked

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1)Place all ingredients in large pot, adding water last. Make sure that there is enough water to cover all ingredients.
2)Cover pot with lid and bring water to a boil. Once boiling, lower heat to simmer - about med-low temperature.
3)Remove the lid periodically to allow steam to escape and check the stock. Skim the fat and foam off the stock when checking, then replace the lid after a few minutes.
4)When the water level has reduced to about 2/3 or 3/4 of where it started, remove the stock from heat. When slightly cooled, pour through sieve or strainer into large bowl. Once cool, place in container(s) with tight fitting lid(s). Stock will last about a week in the fridge or a year in the freezer.

Suitable for these diets:

Gluten Free

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