Day After Thanksgiving Soup
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 2 tablespoons butter or 2 tablespoons margarine
- 1 cooked turkey carcass, chopped in big pieces in order to fit in the soup pot
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 -3 cloves garlic, crushed
- 1 pinch dried thyme or 1 pinch subsitute dried sage
- 6 -12 cups water
- 3 chicken bouillon cubes (optional for added flavor)
- 1 tomato, chopped (or add 1 six-ounce pan tomato paste or 1 can tomato juice, depending on what is on hand)
- turkey gravy (optional)
- pan juices (optional)
- 6 -8 ounces pasta (small shapes or egg noodles) or 1/2 cup uncooked rice
- 1 stalk celery, sliced
- 2 carrots, peeled and sliced
- 1 cup mushroom, sliced (or subsitute another vegetable-green beans is also good)
- 3 tablespoons parsley, minced
- salt and pepper, to taste
Recipe
- 1 melt butter in a large dutch oven or soup pot over medium heat. add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
- 2 add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
- 3 add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). bring to a boil.
- 4 reduce heat and simmer for 2-3 hours.
- 5 strain broth, reserving turkey pieces (i usually get 1-3 cups turkey pieces).
- 6 return broth to pan (i use a clean pan). bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
- 7 stir in parsley and salt and pepper.
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