Jane Brody Turkey Carcass Soup

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My family has been making and loving this version of turkey soup for years. it is wonderful. times are estimated.

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Steps

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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.

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Strain the stock and cool in order to skim off the fat.

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Remove all of the meat from the bones and refrigerate for adding to the soup later.

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Discard other vegetables , bones , turkey skin , etc.

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For the soup: in a large stockpot , saut the onion and garlic in oil until soft.

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Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes.

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Stir occasionally.

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Add the flour and stir for one minute.

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Add the stock , marjoram , salt and pepper , and barley or rice.

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Bring the soup to a boil , reduce heat , partially cover the pot , and simmer the soup for about 1 hour.

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Add the turkey meat and hot pepper sauce.

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Adjust seasonings , and heat the soup to boiling.

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Sprinkle the soup with parsley just before serving.

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Ingredients

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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