Here’s the soup that resulted; and let me tell you, the stock made all the difference. I sautéed some mushrooms, shallots, and garlic in a little olive oil until they were translucent and had given up some of their moisture. Next I added the stock, some fresh chopped Italian parsley, a few sprigs of fresh thyme, some carrots, and white and dark turkey meat until it looked like enough. Just as it started to simmer I added about 8 oz. of spinach egg noodles and 8 oz. regular egg noodles. A little salt and a little pepper and it’s dinner time! The resulting broth required no additional seasoning and it really infused the flavors of the mushrooms, garlic, and shallots. It’s great when you cook something that allows the individual flavors to come through while combining into something delicious at the same time! It’ll be even better tomorrow!
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It was goooooood. Ali ate two bowls.
PS Love the new picture. Circa 2000 or so I believe, since I took it