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TURKEY VEGETABLE SOUP Turkey Stock: half-bodied turkey carcass 4 qt. water (enough water to cover) 2 sliced carrots 2 large sliced onions 1 bay leaf 2 stalks celery and tops 1 tsp. each thyme, oregano 2 Tbsp. soy sauce Turkey Soup: 4 c. turkey stock 1/2 c. brown rice 1 tsp. each oregano and vegetable seasoning 1 large onion, chopped 1 c. assorted vegetables* 1 c. cubed turkey *Carrots, celery, corn, zucchini Turkey Stock: Put turkey carcass and water in large kettle and boil; add other ingredients. Simmer 1 hour. Remove from heat, strain and chill. When cool remove meat from bones. Let stock sit in refrigerator 1 day, skim off fat. Stock is now ready for making soup, or can be frozen for later use. Turkey Soup: Combine stock, rice, seasoning and onion in large pot. Bring to a boil; lower heat, cover and simmer 40 minutes. Stir occasionally, add more stock if needed. Add celery and carrots; simmer 15 minutes. Add corn, zucchini and turkey and simmer for 7 minutes (add any assortment of vegeta- bles you like). This is a favorite of my families. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |