Turkey Soup

Name: Turkey Soup
Ingredients: 1 each turkey carcass meaty, left over from 20 pound bird; 4 quarts water or broth; 1 tablespoon garlic chopped; 3 cups celery chopped; 1 large onions quartered; 2 tablespoons peppercorns; 2 cups carrots chopped; 6 each bay leaves whole; 1 tablespoon basil sweet, dried; 2 tablespoons tarragon leaves dried, whole; 1 cup parsley leaves chopped fresh; 1 cup wild rice; 1 x salt and black pepper to taste

13 ingredients

7 steps

Ingredients

1 each turkey carcass meaty, left over from 20 pound bird
4 quarts water or broth
1 tablespoon garlic chopped
3 cups celery chopped
1 large onions quartered
2 tablespoons peppercorns
2 cups carrots chopped
6 each bay leaves whole
1 tablespoon basil sweet, dried
2 tablespoons tarragon leaves dried, whole
1 cup parsley leaves chopped fresh
1 cup wild rice
1 x salt and black pepper to taste

Directions

1

Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot.
2

Add all of the spices and water (or broth).
3

I usually also add a cup or two of white wine.
4

Bring to a boil and then reduce heat to simmer for an additional 6 to 8 hours.
5

Cool the soup and strain.
6

If you wish, skim any fat from the broth at this point.
7

Return the broth to the pot, add large pieces of cooked turkey and any coarsely chopped fresh vegetables you wish to the mixture; add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp.