Turkey Soup From Loren Martin
1 ea Meaty turkey carcass, left Over from 20 pound bird 4 qt Water or broth 1 tb Chopped garlic 3 c Chopped celery 1 ea Large onion, quartered 2 tb Peppercorns 2 c Chopped carrots
Ingredients
- 1ea meaty turkey carcass, left
- 1tbsp chopped garlic
- 3cup chopped celery
- 1ea large onion, quartered
- 2tbsp peppercorns
- 2cup chopped carrots
- 6ea whole bay leaves
- 1tbsp sweet basil, dried
Directions
- 1
1 ea Meaty turkey carcass, left Over from 20 pound bird 4 qt Water or broth 1 tb Chopped garlic 3 c Chopped celery 1 ea Large onion, quarter
- 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 6-8 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
- 8
add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp-tender