Turkey and Vegetable Soup
Recipe Date:
July 10, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
This homemade soup from Jane Brody’s The Good Food Book is well-worth the effort and freezes well. Pair with Johnson Estate’s Freelings Creek Chardonnay, a loaf of crusty bread, and salad for a complete meal!
Ingredients
- 1 turkey carcass, broken into pieces
- pan juices or leftover gravy
- 12 cups water (cover carcass completely)
- 2 medium onions, chopped
- 2 ribs of celery, diced with leaves
- 1/2 cup diced carrots
- 1/2 cup well-washed leek
- 1/2 cup diced turnip
- 1 clove of garlic
- 1 tsp salt
- Bouquet garni with six springs parsley, 1⁄2 tsp thyme, and 1 bay leaf
- 2 tbsps minced onion
- 1 clove of garlic
- 1 tbsp butter or oil
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup finely chopped mushrooms
- 1 1/2 tbsps flour
- 6-7 cups of turkey stock
- 1 tsp marjoram
- salt and pepper to taste
- 1 cup cooked barley or rice
- 1 cup turkey meat
- 2 tbsps parsley
Directions
Ingredients 1-11 are for the stock.
Combine all ingredients in a large pot, bring to boil, and simmer, partially covered, for 2 to 3 hours (or longer). Strain and skim off the fat. If desired, remove all of the bones, reserving any turkey meat. Discard herbs and blend the mixture to use as flavoring in a stew or sauce.
Ingredients 12-24 are for the soup.
Sauté onion and garlic in oil until soft. Add carrots, celery, and mushrooms and cook the vegetables, stirring, 3 to 5 minutes longer. Add flour and while stirring, cook for another minute. Add the stock, herbs, and rice. Bring to a boil and then reduce heat to simmer for about 1 hour. Add meat and hot pepper sauce, adjust seasonings. Sprinkle with parsley before serving.
