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Left-Over Turkey Soup




Source of Recipe


Marla


List of Ingredients




Stock:
1 turkey carcass
3 carrots -- quartered
1 medium turnip -- quartered
1 medium onion -- quartered
3 stalks celery -- quartered
2 whole peppercorns
1/4 teaspoon sage
2 teaspoons thyme
2 teaspoons rosemary
1 teaspoon olive oil

Soup:
2 carrot -- diced
2 stalks celery -- diced
1 medium onion -- diced
1 cup peas -- frozen & defrosted
4 medium mushrooms -- sliced 1/2" pieces
left-over turkey pieces
8 ounces egg noodles



Recipe



Stock:
In a large pot, add olive oil, carrots, turnip, onion, celery, sage,
thyme, and rosemary. Saute over medium heat until vegetables wilt. Add
turkey carcass, include neck, wings, leg bones, etc. (except do not add
giblets). Add peppercorns. Add 2 to 3 quarts of water (depends on how
big of a carcass you have). Bring to a boil. Cover and reduce to a
simmer. Simmer for 1 hour. Allow stock to cool. Strain through a
colander lined with rinsed cheesecloth.

Soup:
To stock, add diced carrot, celery, onion, sliced mushrooms, defrosted
peas, and left-over turkey pieces. Return stock to a boil. Add egg
noodles. Cook until tender. Add salt and pepper to taste.