Turkey & Quinoa Soup

Turkey & Quinoa Soup

• 1 cup uncooked quinoa, rinsed and drained
• 8 cups chicken broth or stock
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon chopped fresh thyme
• 2 carrots, grated
• 2 celery ribs, diced
• 3 to 4 cups turkey, shredded or cut into bite-sized pieces
• 3 tablespoons butter
• 1/4 cup flour
• 1 cup light cream
• 1 cup milk
• salt and pepper, to taste

fresh parsley, for garnish

- Place the quinoa into a mesh strainer and rinse--there is a bitter coating to the quinoa which easily rinses off.

-Bring the broth and quinoa to a boil in a large (6 to 8 quart) saucepan over high heat.

-Add the garlic powder, onion powder and thyme to the broth.

-Stir in the carrots and celery.

-When it comes to a rolling boil, reduce the heat to a simmer and cover (stirring occasionally) for 15 minutes.

-Stir in the turkey, cover, lowering the heat as low as possible.

-To make the roux: Melt the butter in a small saucepan over medium heat.

-When the butter has melted, whisk in the flour, until thick and bubbly.

-Slowly whisk in the cream, then the milk, until fully incorporated and thickened.

-Stir the cream mixture into the broth/quinoa. Adjust the heat just to a boil, then reduce and simmer for 5 minutes to

allow the soup to thicken before serving.