I have to admit turkey is one of our favorite homemade soups, maybe because I only make it a couple of times a year. We really should roast a turkey more often so I can make soup!

Ingredients for a simple, basic soup:
1 turkey carcass
1 large onion, chopped
3 large carrots, diced
3 celery ribs, diced
1 – 3 tablespoons Watkins chicken soup base
3/4 teaspoon Watkins pepper
water

Instructions: In a large kettle or stock pot place leftover turkey carcass and cover with water. On high heat bring water to a rapid boil. Lower heat, cover and allow to simmer for an hour or so. I like to let it simmer for a couple of hours.

Remove pot from the heat and allow stock and bones to cool enough to handle. Strain broth into large pot or bowl. Reserve strained broth. Be sure to save any pieces of turkey meat before emptying strainer. Remove any turkey meat that remains on the carcass, discard bones. Cut meat into bite size pieces.

Return reserved broth back to a kettle or pot. Add unions, carrots and celery stirring to mix all ingredients together well. Bring to a rapid boil Add black pepper, chicken soup base to taste and optional ingredients such as corn, barley and lentils if desired (see below). Bring back to a rapid boil, lower heat, cover and simmer for about 1 hour. Taste and add more soup base if needed. Add turkey meat bring to a boil and turn off heat. If adding frozen peas (see below) add them now.

When I make meat and broth based soup I generally add everything except the kitchen sink, so I end up with a thick soup that’s almost a stew, filled with lots of vegetable and grains. If you fancy this type of soup or want to add more nutrition here are some more ingredients to add.

Choose one or more of the following additional Ingredients for a heartier soup:

1/2 cup barley
1/2 cup rice
1/2 cup red lentils
1/2 cup small pasta or noodles
2 parsnips, diced
1 cup kernel corn, frozen or canned
1 cup green beans, frozen or canned
1 bell pepper, seeded and diced
1 cup frozen peas (I like to add these at the very end)
1 -2 cups roasted turkey meat, diced
leftover turkey gravy

I generally add only one grain, rice or barley or the pasta, not all of them.

Ingredients:
5 medium onions
3 tbsp/45 mL butter or Watkins grapeseed oil
1-1/2 quarts/liters water
1/4 cup/60 mL Watkins Beef Soup and Gravy base
1 tbsp/15 mL Watkins Onion Soup and Gravy base
1/4 tsp/1.2 mL Watkins Black Pepper
Pinch of Cayenne Pepper
Pinch of Watkins Thyme
6 slices French bread
Butter or butter and grapeseed oil mixed half and half
1 cup/250 mL (4 oz/113 g) shredded swiss cheese

Directions: Peel and thinly slice onions. Heat the 3 tbsp/45 ml butter in a heavy 3-quart/liter saucepan over low heat; add onions and cook slowly, stirring until golden in color, about 10 minutes. Gradually blend in water, soup bases, and seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast one side of bread under broiler until golden brown. Butter untoasted side and sprinkle slices with 1/4 cup/60 ml cheese; broil until cheese is melted. To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top. Sprinkle with remaining cheese; broil until cheese is bubbly and brown.

Makes 6 servings.

Nutritional Information Per Serving: Calories 300, Protein 12 g, Carbohydrates 34 g, Sodium 1130 mg, Fat 14 g, Saturated Fat 7 g, Cholesterol 33 mg, Dietary Fiber 3 g

You’ll find the best gourmet ingredients for your soup in the Watkins US catalog or the Canadian catalog.

Tips from the kitchen:

• If onions make you cry, try chilling them in the fridge for an hour or two before peeling and slicing them. Or if that doesn’t work for you, try wearing a pair of snug fitting goggles to prevent the fumes from getting into your eyes. You might look a bit funny but it really works! If the weather is warm or goggles aren’t your style, take your cutting board and onions out doors and let the breeze blow the fumes away.
• Stock your pantry with Watkins soup and gravy bases, they are a handy staple so you can quickly and easily make a variety of soups, stews and other delicious entrées.
• To reduce the calories and saturated fat in this soup, replace the butter with grapeseed oil and reduce the amount of cheese, it will still be delicious.

Ingredients:

2 cloves garlic or 1 teaspoon Watkins garlic granules
2 tablespoons Watkins chili powder
1 teaspoon Watkins black pepper
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon Watkins grapeseed oil
1 cup cooked turkey, diced or shredded
1 onion, chopped
3 cups water
1 tablespoon Watkins chicken coup and gravy base
1 (16 ounce) can kidney beans, drained

Directions: Place the grapeseed oil in a soup kettle over medium high heat. Add the onion and cook 7 minutes. Place the garlic, chili powder, pepper, salt and 1/2 cup of the tomatoes into the blender. Blend together until mixture becomes juice consistency. Pour into the kettle. Continue cooking 7 minutes. Pour in the remaining 1 cup of tomatoes, water and the chicken soup base. Stir well to incorporate all the ingredients together. Cover the kettle and simmer 30 minutes. Add the turkey and beans and continue cooking 10 minutes longer.

Ingredients:
2 tablespoons Watkins grapeseed oil
1 large onion, diced
1 butternut squash, peeled & cubed
3 large carrots, peeled and sliced thin
2-3 cloves garlic, crushed
6 cups water, or more as needed
4-5 teaspoons Watkins chicken soup base
1/2 teaspoon Watkins cumin
2-3 teaspoons Watkins chili powder
2 teaspoons Watkins parsley
1/2 teaspoon Watkins black pepper, or to taste

Directions: Prepare vegetables as directed. Preheat a large saucepan over medium high heat, add grapeseed oil and onion. Sauté until the onion is soft and starting to caramelize. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer until the vegetables are soft.

Purée the soup 1/3 at a time in a blender, food processor or vitamix. I like to blend it until it’s smooth and creamy, if you prefer you can mash vegetables for a chunky soup.

Tips from the kitchen:  you can garnish this soup with  a dollop of yogurt, sour cream or a swirl of heavy cream. Add a little extra heat with a dash of Watkins Jalapéno hot pepper sauce.

You can spice your soup just right when you order your pantry essentials from the Watkins US catalog or the Canadian catalog.