I made a big pot of soup for Sunday dinner using most of the turkey broth that I made late last week. I used 12 cups of broth, two cups of Bob's Red Mill Vegi-Soup mix of lentils, split peas and barley, chopped carrots, chopped celery, chopped yellow bell pepper, 8 oz. sliced mushrooms, 1 heaping tablespoon dehydrated onion, and an heaping tablespoon of Penzey' Bouquet Garni seasoning. I plan to freeze some of the soup. We had it with cornbread muffins.
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