Euro Greens Turkey Soup

Serves: 12


1 (12 ounce) bag Cut ‘N Clean Greens Euro Greens

3 onion, julienned

5 cloves garlic, sliced

5 carrots, sliced on bias

5 sticks of celery, sliced on bias

1 pint of brown mushrooms, sliced

15 sprigs thyme

1 sprig oregano

8 quarts turkey stock

2 bay leaves

1 bunch parsley stems

1/8 cup peppercorns

4 meyer lemons

Salt and pepper to taste


In a large stock pot, add turkey bones and cover with water. Add 2 julienned onions, 5 cloves of sliced garlic, 2 bay leaves, 5 sprigs of thyme, 1 bunch parsley stems and 1/8 cup peppercorns. Bring to a boil and simmer for 4-6 hours. Periodically skim fat and impurities from the top of the pot. Strain turkey stock and reserve any turkey meat to add back into the soup.

Add 1 onion julienned, 5 carrots sliced on a bias, 5 sticks of celery sliced on a bias, and 1 pint of sliced brown mushrooms. Cook vegetable until almost tender, about 8-10 minutes. Add 1 bag of Cut ‘N Clean Euro Greens. Bring pot back to a simmer and add turkey meat, 10 sprigs of thyme leaves separated for the stems and 1 sprig of oregano leaves chopped. Season with salt and pepper and serve by itself or with some cooked rice or pasta. Garnish with a squeeze of meyer lemon juice and enjoy!

Recipe courtesy of Garrett Nishimori, Chef Cut ‘N Clean Greens.

Make sure to buy an extra bag of greens for this heart warming soup.