Penicillin Soup

Ingredients

• ¼ package ground turkey, browned with salt and garlic
• 2 carrots (peeled, chopped)
• ¼ onion (chopped)
• 4 cloves garlic
• 2 bay leaves
• 5–6 sun-dried tomatoes
• 1 parmesan cheese rind
• ~4 cups chicken stock total (~2 cups added to slow cooker initially)
• ~⅔ cup orzo
• ½ cup frozen corn, added at the end
• Salt, garlic, Mrs. Dash, pepper (all added to taste at the end)
• 1 tablespoon miso

Instructions

1. 1Brown ¼ package ground turkey in a pot with salt and garlic
2. 2In a rice cooker, combine carrots, onion, garlic, bay leaves, sun-dried tomatoes, parmesan cheese rind, and ~2 cups chicken stock
3. 3Set rice cooker to slow cook mode for 1.5–2 hours until vegetables are soft
4. 4Remove vegetables from rice cooker; set aside bay leaf and cheese rind (do not blend these)
5. 5Use an immersion blender in a cup/container to blend vegetables to a slightly chunky consistency; add a splash of chicken stock as needed to loosen
6. 6Blend on level 1 to avoid splatter
7. 7Transfer blended vegetables into the pot with the browned meat; add bay leaf and cheese rind back in
8. 8Transfer remaining soup liquid from rice cooker into the pot
9. 9Bring to a boil, then lower heat to medium-low (setting 3–4)
10. 10Add ⅔ cup orzo; cook for 10 minutes, stirring occasionally to prevent sticking
11. 11Add ½ cup frozen corn after orzo is done cooking
12. 12At the end, turn off heat: dissolve 1 tablespoon miso in a small scoop of hot soup, then stir back into the pot (do not boil miso — it kills the beneficial microbes)
13. 13Taste and adjust seasoning with Mrs. Dash, pepper, and salt
14. 14Optional: thin with a little extra chicken stock if the soup is too thick