Turkey Soup

By zeenieme

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 celery stalk with leaves, chopped
• 1 carcass with skin from one 12-15 pound turkey, meat removed and reserved, carcass broken into pieces
• 4 quarts cold water
• 4 fresh Italian parsley springs
• 1/2 teaspoon dried thyme
• 1/4 teaspoon whole black peppercorns
• 1 bay leaf

Details

Servings 10

Preparation

Step 1

1. Heat oil in large pot over medium heat. Add onion, carrot and celery. Cover; cook until vegetables being to soften stirring occasionally, about 5 minutes.

2. Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts)

3. Bring mixture to boil and skim any foam from the surface

4. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours

5. Strain stock into large bowl, pressing on solids in strainer, discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

To make soup:

With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning - poultry seasoning, sage, thyme, marjoram, and/or a bouillon cube, Cook at a bare simmer until the vegetables are cooked through. You can add rice, noodles, or even left over mashed potatoes. Take leftover turkey meat, shred into bite sized pieces and add to soup. Salt and pepper to taste.