Ingredients
1/2 pound cooked turkey, chopped into small pieces
2 lbs portabella mushrooms
1 medium leek, green and white parts (ok to substitute 1 large red onion)
5 large leaves of Lacinato Kale (or whatever kale you have on hand)
4 or 5 cloves garlic
about 1 1/2 tablespoons Minor’s Soupbase (vary type based on inspiration)
Several good shakes Pensky’s Turkish Seasoning
Black Pepper to taste (I use a heavy hand)
about 2 tablespoons of dried celery leaf (out of fresh stuff)
about 1/4 cup parsley
1 large sprig of thyme (raided the garden)
Instructions
Coarse chop all veggies
finely chop garlic.
Toss everything into pot, add water to cover, bring to boil, then lower to simmer for about a half an hour.
Substitutions:
Pensky’s Turkish Seasoning: You can get this and a bazillion other wonderful seasonings at their store across the street (catty corner) from the West Side Market. NOTE: I do NOT recommend going in that store: the last time I did, I ended up buying over $70 of spices and seasonings (OK, and some gourmet hot chocolate for Christmas presents). OK to substitute Cumin if you worry about that sort of thing happening to you.
Turkey Ham: Ok to substitute Turkey dark meat or chicken or veggie burger crumbles.
Mushrooms: any kind of mushroom you have on hand is fine, or a combination thereof.
Minors Base: OK to substitute homemade soup stock, packaged (boxed or canned) chicken broth, or whatever you prefer. I would have used homemade soup stock, but I’m out until I do my next round of cooking up a batch of chicken or whatever. Minor’s is my favorite go-to for substitute.
Lacinato Kale: I recommend staying with any variety of kale for the tooth, but Arugula or Escarole would also be awesome. Try also adding swiss chard stalk.
peels from 2 potatos
Leek: Ok to substitute 1 large red onion or 1 or two bunches of green onions