Steaming hot TURKEY SOUP and flaky buttery biscuits made this very chilly day more bearable. I used the homemade broth I made yesterday. You can put any of your favorite veggies, but this is what I did.
Sauté onion, carrot, celery, garlic, fresh thyme and sage, SplenDishes House Seasoning
and white wine. Stir in broth and simmer for an hour. Add chopped turkey and simmer another 30 minutes. So simple, so healthy. Make enough to freeze some for later too!
Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.
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