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  1. Exported from MasterCook

  2. TURKEY SOUP FROM LOREN MARTIN

  3. 12 Preparation Time :

  4. Categories : Soups Poultry

  5. Cyberealm

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 Meaty turkey carcass, left

  8. Over from 20 pound bird

  9. 4 qt Water or broth

  10. 1 tb Chopped garlic

  11. 3 c Chopped celery

  12. 1 Large onion, quartered

  13. 2 tb Peppercorns

  14. 2 c Chopped carrots

  15. 6 Whole bay leaves

  16. 1 tb Sweet basil, dried

  17. 2 tb Whole dried Tarragon

  18. 1 c Chopped fresh parsley

  19. 1 c Wild rice

  20. Salt and pepper to taste

  21. Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot. Add all of the spices and water

  22. (or broth). I usually also add a cup or two of white wine. Bring to

  23. a boil and then reduce heat to simmer for an additional 6-8 hours.

  24. Cool the soup and strain. If you wish, skim any fat from the broth at

  25. this point. Return the broth to the pot, add large pieces of cooked

  26. turkey and any coarsely chopped fresh vegetables you wish to the

  27. mixture; add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are

  28. crisp-tender. Enjoy...this also freezes well. - - - - - - - - - - - - - - - - - -

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