Turkey SoupFrom ravenseyes 9 years ago
- Stock: shopping list
- 1 turkey carcus with all the close to the bone meat left on shopping list
- 3 stocks of celery shopping list
- 3 carrots not peeled shopping list
- 1 large onion shopping list
- 2 cloves of garlic shopping list
- 1/4 cup chopped parsley shopping list
- 2 bay leaves shopping list
- any left over stuffing shopping list
- salt and pepper shopping list
- Soup: shopping list
- 1 cup finely chopped onion shopping list
- 2 cloves garlic minced shopping list
- 1 cup celery chopped shopping list
- 1 1/2 cups carrots diced shopping list
- 2 cups mushrooms sliced shopping list
- 3 cups potato peeled and cubed shopping list
- 2 to 3 cups of chopped turkey meat shopping list
- 2 cups green beans shopping list
How to make it
- Turkey stock - this is the most critical part of the soup - so take your time, after removing the meat from your turkey, leave all the close meats on the bone, place in a large pot and cover with water. Bring to a boil, once boiling add 4 tbsps of salt. (Adding the salt before the water boils will make your stock cloudy.)
- Add all the remaining ingredients under the stock portion, except the stuffing. Cook on low heat for up to 3 hours or until all your vegetables have fallen apart. The vegetables do not need to be peeled or finely chopped.
- Let the stock cool down, strain all the vegetables and bones off of the stock. Add the left over stuffing and return to a slow simmer for 30 minutes, Strain your stock and skim off any fats that come to the top. Season your stock to taste.
- Soup - this is the easy part, in a large dutch oven add 2 tbsps of extra virgin olive oil add onions, carrots, potatoes, celery, mushrooms, garlic, season with salt and pepper and saute till onions are clear. Approximately 10 to 15 mins.
- Add your stock plus your chopped turkey meat and green beans. Cook over low heat till vegetables are tender, serve with fresh croutons (since we used the stuffing in the stock I very often use the same flavoring on my croutons).