Gastronomology: Turkey, Mushroom and Spinach Soup

Ingredients:

1x turkey forequarter *
250gr mushrooms
1 onion
3 cloves of garlic
½ zucchini
1 large potato
¼ cabbage
1x420gr super sweet corn
1x440gr tin diced tomatoes
1 cup of rice
2 bunches of English spinach
4L turkey stock

Method:
Thinly slice the mushrooms and sauté off in a little butter until the have browned. Add diced onion and chopped garlic and cook until the onion is tender, add in diced potato and zucchini and finely shredded cabbage.

Pour in stock, tomatoes and corn, bring to the boil and skim, reduce to a simmer and add in the rice and chopped turkey. Simmer for 20 minutes, stirring and skimming frequently.

Finely chop the spinach ( wash the spinach twice and spin in a salad spinner to dry) once the rice is cooked check the seasoning then turn off the heat and stir in the spinach.

*roast the turkey forequarter for an hour and ½ at 200C, then make a stock out of it, to a big pot add some celery, onion and carrot and the turkey, cover with water (5L) and bring to the boil, once it has boiled turn it down to a good simmer and skim off the fat and scum and simmer it for 40 minutes, drain off the stock to a clean bowl, keep all the meat and throw away the vegetables, skin and fat.

Once it has cooled take all the meat off the bone and chop it for your soup.

This soup makes 17 1-cup serves, each serve has -