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Turkey Bone Soup

Source of Recipe

from Barbara, a homefireshearth reader
Turkey Bone Soup

Leftover turkey bones
2 large carrots, cut and peeled into 1/2 inches pieces
1 can baby corn, drained
1/2 can of small peas, drained
2 medium white potatoes, peeled and cut into cubes
2 stalks of celery, cut into small pieces
spaghetti, broken into 1/2 inches long pieces, enough
to make 1/2 cup
1/2 to 1 cup of turkey meat if there is any left over

After you have finished the turkey, save all of the bones
and freeze them to make this soup later. You will need
an 8 quart or larger Pressure Cooker to make this recipe.

In the cooker place all of the turkey bones; add enough
water to cover completely (Remember do not fill any
pressure cooker beyond the 2/3 full level) and process
15 minutes for 30 minutes (bones will be soft).

Release the pressure and strain the liquid.
Discard the bones and return the liquid to the pressure
cooker. Add salt, one teaspoon at a time, until it suits
your taste. Then add the rest of the ingredients.

Cover and process with 15 pounds of pressure for 5
minutes only. Serve hot. Makes 8 to10 servings
depending on the size of your turkey and the amount
of bones that are left over.

Note: you may also add plain cooked rice. Raw rice may
not get soft enough. Also you may add fresh, chopped
Broccoli and/or drained tomatoes. Also, in a smaller
cooker, chicken bones may be used instead of turkey bones.