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Turkey Soup


GREAT soup, adapted from Gourmet Cookbook. PERFECT for using leftover turkey carcass. Delicious!


1 meaty turkey carcass (from 12-14 lb turkey)
salt & freshly ground black pepper
2 tablespoons olive oil
3 medium onions, chopped (2 cups)
3 large carrots, sliced
2 celery ribs, sliced
¼ cup raw long-grain white rice or ½ cup dried noodles
2 tablespoons chopped fresh flat-leaf parsley
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1.Break up turkey carcass, keeping wings intact; reserve all skin. Leave a generous fringe of meat on the frame. 2Remove the rest of the meat in large pieces and chop enough to measure two cups. Refrigerate, covered. 3Separate rib portion of carcass from back with your hands. 4Put turkey wings, skin and bones in a 5-6 quart pot and add enough water to cover by 3 inches. 5Bring to a boil, skimming off any froth. 6Reduce heat and simmer for 3-4 hours. 7Remove from heat and cool completely, uncovered. 8Refrigerate at least 8 hours. 9Remove congealed fat from broth and discard. 10Reheat broth over moderate heat until liquid, about 15 minutes. 11Season with salt and pepper. 12Pour broth through a colander into large bowl; discard solids. 13Heat oil in a 3-4 quart heavy saucepan over moderate heat hot but not smoking. 14Add onions, carrots and celery. 15Cook until just golden, stirring occasionally, about 15 minutes. 16Add broth and bring to a simmer. 17Simmer until vegetables are tender, 15-17 minutes. 18Stir in rice (or noodles) and simmer uncovered until tender, about 15 minutes. (I do this separately and add to individual bowls.Store separately too!!) 19Just before serving, stir in chopped turkey and parsley and heat through.

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