6 cups turkey stock (could be chicken or vegetable stock.)
6 fresh mushrooms sliced (I like Shitakes for this soup.)
2 carrots sliced
2 leeks sliced (white parts only)
1 parsnip sliced
1 turnip sliced
2 cups (or more) diced, cooked turkey 1/2 cup spinach leaves
Simmer vegetables in stock until tender.
Add turkey and spinach leaves. Salt and Pepper to taste.
Soup is food Jazz. Improvisation is implied. You can add leftover mashed potatoes if you like a thicker soup. You can toss in a bit of fresh sage, or substitute potatoes or winter squash for the parsnip and turnip. About the only things I never change are the mushrooms and leeks.
Recipe thanks to Merianne Myers.