Title: Turkey Soup From Loren Martin
Categories: Soup Poultry Blank
Yield: 12 Servings
| 1 | | Meaty turkey carcass, left |
| | | Over from 20 pound bird |
| 4 | qt | Water or broth |
| 1 | tb | Chopped garlic |
| 3 | c | Chopped celery |
| 1 | | Large onion, quartered |
| 2 | tb | Peppercorns |
| 2 | c | Chopped carrots |
| 6 | | Whole bay leaves |
| 1 | tb | Sweet basil, dried |
| 2 | tb | Whole dried Tarragon |
| 1 | c | Chopped fresh parsley |
| 1 | c | Wild rice |
| | | Salt and pepper to taste |
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 (or broth). I
usually also add a cup or two of white wine. Bring to a boil and then
reduce heat to simmer for an additional 6-8 hours. Cool the soup and
strain. If you wish, skim any fat from the broth at this point. 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-tender. Enjoy......this also freezes well.