After eating as much turkey as you can stand, it’s time to find another way to eat those leftovers. This turkey soup is a great option.  And even better for those suffering through a holiday cold.

Ingredients:

Turkey carcass and leftovers

1 lb sliced mushrooms or canned mushrooms

Some grape or cherry tomatoes, or even a can if diced tomatoes

Spices and seasonings to taste

Toss the turkey carcass and leftovers into your pressure cooker with 8 to 12 cups of water (depending in how much broth you want to make). You may need to break the carcass in order for it to fit, but it’s worth it. Put your pot on slowcook for about 12 hours overnight. This will make a nice bone broth for your soup. This can also be done in a crockpot if you do not have a pressure cooker.

The next morning, steam your pot if need be and remove the carcass. Be certain to take out all of the bones, but put the meat back in the pot. When you are certain that all of the bones have been removed, pour the meat and broth into the blender and blend for a few seconds to chop the meat up into tiny particles. Pour your blened turkey and broth back into your pressure cooker (or into a pan of you have no pressure cooker).

Add your mushrooms and seasonings. I usually add some Italian seasonings, some dill, garlic, pepper and pink Himalayan salt. Set your pot to the soup setting for about 30 minutes. This will allow the seasoning and mushrooms to cook in. (Or just simmer for a while on the stove.)

Add your tomatoes. If they are canned, no more cooking is needed, unless you want it to be hotter. If you add whole cherry or grape tomatoes, set your pressure cooker on soup again for about 10 minutes. This cooks the tomatoes and makes them nice and tender.

This is great served over rice.

A variation to this is Creamed Turkey and Mushroom Soup.  If you are dairy free, just drizzle some coconut milk into each bowl.

If dairy is okay for you, use some heavy cream and parmesan cheese, like in this picture for a tasty alternative.

You could also add some celery or kale for more color and filler. Of course you can really add anything you like, that’s the beauty of home cooking.