Day After Thanksgiving Soup

sobota, 25 stycznia 2014

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)

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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