TURKEY VEGETABLE SOUP

By á-717

Ingredients

• 1 meaty turkey carcass
• 1 lg. or 2 sm. bay leaves
• 1 tbsp. salt
• 1 tsp. Pepper
• 1 tbsp minced garlic

Preparation

Step 1

Place meat carcass (break up if needed to fit
in pan), bay leaf and 2 cups water in pressure
cooker. Lock the lid, bringing to pressure
over high heat, when the cooker reaches high
pressure turn down the heat to maintain that
pressure and cook for 15 minutes. Use the
quick release or cold water to the drop the
pressure quickly and then open the lid.
Debone carcass and remove excess fat from
broth. Add the remaining ingredients in the
order given:
2 c. pasta (macaroni not noodles)
2 c. carrots, thinly sliced
2 c. onions, coarsely chopped
2 c. cabbage, chopped
2 c. cauliflower (flowerettes)
1 c. celery, thinly sliced
Add water to fill pan half full., make sure
pasta is under the broth or it won’t get
cooked. Bring to full pressure once more
and cook 8 minutes. De-pressurize pan by
running cool water over lid in sink. Open,
check vegetables for tenderness. Season to
taste.