Description
My family has been making and loving this version of turkey soup for years. It is wonderful. Times are estimated.
Ingredients
- Turkey Carcass
- Pan Juices
- Water
- Onions
- Celery & Leaves
- Carrot
- Leek
- Turnip
- Garlic Cloves
- Salt
- Bouquet Garni
- Fresh Parsley
- Dried Thyme Leaves
- Bay Leaf
- Minced Garlic Clove
- Olive Oil
- Celery
- Mushroom
- Flour
- Turkey Stock
- Dried Marjoram
- Salt & Freshly Ground Black Pepper
- Barley
- Hot Pepper Sauce
- Turkey Meat
Instructions
- For the stock: combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours
- Strain the stock and cool in order to skim off the fat
- Remove all of the meat from the bones and refrigerate for adding to the soup later
- Discard other vegetables, bones, turkey skin, etc
- For the soup: in a large stockpot, saut the onion and garlic in oil until soft
- Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes
- Stir occasionally
- Add the flour and stir for one minute
- Add the stock, marjoram, salt and pepper, and barley or rice
- Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour
- Add the turkey meat and hot pepper sauce
- Adjust seasonings, and heat the soup to boiling
- Sprinkle the soup with parsley just before serving