It’s the weekend (a rather LOOOOOOOONG weekend for me, yay!) so that means it’s time for Weekend Herb Blogging, the blogging event created by Kalyn from Kalyn’s Kitchen that celebrates herbs and veggies and other yummy things. It’s being hosted by Haalo of Cook (almost) Anything At Least Once this weekend, so check there on Monday for the delicious round-up.
Directly following dinner Thursday (yes, Thanksgiving dinner), I started making turkey stock with my leftover carcass from the turkey. After letting the stock cool all the way, I skimmed the fat from the top and seperated the broth into freezer bags for later use. I also reserved four cups of it to make some soup today.
Winter time is soup time. The cool weather and warm soup go hand-in-hand. I’ve been stressing trying to think of some delicious soup recipes to make so I can take some to work but ultimately this was a “hmm, what do I have leftover to use?” sort of recipe. It came together so well that I figured it would be a great thing to share for WHB.
One of the herbs used in this soup is sage, one of the few herbs that has a flavor that intensifies with drying. Go figure. But I still like fresh herbs over dried, and had leftovers from Thanksgiving. One interesting thing I learned recently about sage is that research has shown that sage may indeed improve short term memory and could aid in improved quality of life for Alzheimer patients (it might help counteract the causes of memory loss).
Back to the soup. This is a great for those nights were you want something filling that won’t bog you down. It’s also great for a quick and easy lunch to take to work and heat up.
4 cups turkey stock (or stock of your choice)
1 19 oz. can white beans, drained and rinsed
1 cup baby portabella mushrooms, roughly chopped
1 large shallot (or two small-medium), sliced
1 generous tbsp. chopped fresh sage
1 generous tbsp. chopped fresh flat leaf parsley
1 generous tbsp. chopped fresh thyme
salt and pepper, to taste
Combine all ingredients in a large saucepan and stir together.
Bring to a boil over medium heat and cook 20 minutes.
Turn off heat and let sit 15-20 minutes, stirring once in a while.