If you made my Christmas menu and have some leftovers, this is a great way to use them. You don’t even have to season this soup, because the components are already seasoned.
Ingredients
2 TB olive oil
2 cups chopped vegetables from the Christmas pheasant
4 cups wild mushroom stuffing from Christmas dinner
1 1/2 cups of black currant gravy from the pheasant
3 1/2 cups chicken stock
4 cups mixed greens
1 can black beans, drained
parmesan cheese for serving
Method
Saute vegetables in olive oil. Add the rest of the ingredients. Simmer. Serve in bowls topped with parmesan cheese.
