Better Nutrition

2 Tbs. olive oil 3 large shallots, chopped 2 celery stalks, chopped 2 carrots, peeled and thinly sliced 4 cups turkey stock ( or low- sodium chicken broth with 1 tsp. organic chicken Better than Bouillon) 1 ½ cups cooked turkey, shredded or chopped into


In large soup pot, heat olive oil over medium heat. Add shallots, celery, and carrots, and sauté 5 minutes. Add stock, and increase heat to bring to a simmer. Simmer 10– 15 minutes until vegetables are tender. Gently stir in turkey, potatoes, corn, cranberrie­s, wine, thyme, salt, and pepper, and simmer 7– 10 minutes more, until everything is hot. per serving:

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