Find Recipes Instantly! (Type the Recipe name or any Ingredient) Snowman Soup 1 package Hot Chocolate Mix 3 Hershey Kisses or Hershey Hugs 10 miniature marshmallows 1 peppermint Candy Cane I placed everything into a gallon-sized Ziploc baggie, wrote out the poem and photocopied it onto red paper. You could also place all the above ingredients into a new mug, then cover or wrap with cellophane, decorate and attach the following poem: ‘Was told you've been real good this year Always glad to hear it With freezing weather drawing near You'll need to warm the spirit So here's a little Snowman Soup Complete with stirring stick Add hot water, sip it slow It's sure to do the trick!’ Creamy Dijon Turkey Soup 1 cup Celery chopped 1 cup Onion thinly sliced 3 Tbs Margarine 1 Large clove garlic minced 3 Tbs Flour 1/2 tsp Salt 1/4 tsp White pepper 4 cups Skim milk 1/4 cup Dijon-style mustard 2 tsp Reduced-sodium chicken bouillon crystals 2 cups Cooked turkey cubed French bread 1. In 3-quart saucepan, over medium-high heat, saute celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and saute 1 to 2 minutes. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly. 2. Return pan to medium-high heat, mix in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes. If desired, serve soup with slices of French bread. Servings: 6 Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author. Recipe Type Soup Recipe Source: The National Turkey Federation Garlic Lovers Bean Soup Makes 6 servings (about 1 cup each) Preparation Time: 20 to 25 minutes 1 ½ cups chopped onion 1 cup sliced carrot ¾ cup sliced celery 12 to 15 medium cloves garlic, peeled, crushed 3 tablespoons olive oil 2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth or vegetable broth 2 cans (15 ounces each) Great Northern, navy or cannellini beans or 3 cups cooked dry-packaged, rinsed & drained 1 teaspoon dried sage Salt and pepper, to taste For extra flavor, add some cubes of ham or crumbled bacon after pureeing Preparation 1. Sauté onion, carrot, celery, and garlic in oil in large saucepan 5-7 minutes. Add chicken broth, sage and beans; heat to boiling. Reduce heat and simmer until vegetables are tender, 10-15 minutes. 2. Puree soup in food processor or blender until smooth. If you prefer a chunkier soup, puree only 2/3. Serve in bowls with croutons. Nutrient Information (without meat added) Per serving: Calories 255; Fat 5g; % Calories from Fat 18; Carbohydrate 39g; Folate 131mcg; Sodium 545mg; Protein 15g; Dietary Fiber 2g; Cholesterol 0mg Robust Turkey Vegetable Soup Servings: 6 Meal Type: Soup INGREDIENTS: 1 T canola oil 1 Medium onion chopped 1 Stalk celery chopped 2 C COOKED TURKEY chopped 4 C TURKEY BROTH 1/2 C cut green beans 1/2 C carrots peeled+cut in chunks 1/2 C broccoli cut in 1/2-inch pieces 1/2 C lima beans 1/2 C corn kernels 1/2 C zucchini sliced 3 Medium tomatoes peeled and quartered 1 C cooked rice 1/2 Tsp dried thyme leaves 1/2 Tsp dried oregano leaves 2 T fresh parsley chopped To taste salt and black pepper PREPARATION METHOD 1. In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft. 2. Add turkey, stock, all vegetables, rice and herbs. 3. Simmer 10-12 minutes until vegetables are tender crisps. Stir in parsley and season with salt and pepper. 4. NOTE: Prepare the day before, cover and refrigerate for flavors to blend. SOURCE: Recipe provided by the Ontario Turkey Producers’ Marketing Board in Kitchener, Ontario. You may view this recipe on the National Turkey Federation web site at: http://TurkeyFed.ahoy.com/recipe.asp?R=653