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Before you jump to Turkey & Mushroom Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That's a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living much more green we won't be able to resolve the problems of the environment. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going a lot more green.
A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and 0F. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen by itself offers you many small ways by which energy and money can be saved. Green living is definitely something we can all do, without difficulty. A lot of it truly is basically utilizing common sense.
We hope you got insight from reading it, now let's go back to turkey & mushroom soup recipe. You can have turkey & mushroom soup using 7 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Turkey & Mushroom Soup:
- Use 4 of raw sprouts.
- You need 6 of chestnut mushrooms.
- Prepare 1/2 cup of Shredded dark turkey meat, about.
- Prepare 2 of ladles turkey stock.
- Take 1 of ladle hot water.
- Provide 1 tbsp of garlic oil or olive oil.
- You need 2 tsp of cranberry sauce.
Steps to make Turkey & Mushroom Soup:
- Gently fry the sliced sprouts in garlic oil for a few minutes. Then add the mushrooms and stir for a few mins..
- Add the stock, water, cranberry sauce and shredded leftover turkey. Bring to the boil then simmer covered, for 20 mins until the veg is soft and tender..
- Blend until smooth..
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