Turkey Carcass Soup

From inthekitchenwithkath.com

(Adapted from the recipe in Jane Brody’s Good Food Book)

Soup Serves 4 (with extra broth for other uses)

Turkey Broth

1 turkey carcass, broken in pieces

12 - 18 cups water, or enough to cover the carcass completely (I used 18 cups in my 12-quart pot.)

1 large onion, coarsely chopped

1 large carrot, cut in about 6 pieces

2 stalks celery, each cut in about 6 pieces

2 cloves garlic, cut in half

Bouquet garni, made by tying in cheesecloth 6 sprigs fresh parsley (or 2 teaspoons dried) and a few sprigs fresh thyme (or ½ teaspoon dried)

1 bay leaf

2 - 3 teaspoons Kosher salt, depending on how much water you use

1. Put everything in a large pot (I used a 12-quart stock pot). Bring to a boil. Reduce the heat so it is barely simmering. (You should just see a tiny bubble surface now and then.) Partially cover so the stock will reduce a bit and get more concentrated, and simmer for 3 – 4 hours.

2. Strain the stock and discard the turkey and vegetables.

3. Use 6 cups for the soup; the rest can be frozen for later use.

Soup

2 tablespoons butter

¼ cup minced onion

2 cloves garlic, minced

1 cup diced carrot (about 1 large)

½ cup diced celery (about 1 large stalk)

2 cups sliced mushrooms

1½ tablespoons flour (substitute sweet rice flour, also known as mochiko, for gluten free)

6 cups turkey broth

1 teaspoon marjoram

1/3 cup raw brown rice (or 1/3 cup raw barley)

Salt and pepper, to taste

1 cup diced turkey meat

1. Have all of the vegetables cut and ready to go.

2. Melt the butter in a large pot. Add the onion and garlic; cook for a few minutes until they are softened.

3. Add the carrot, celery, and mushrooms to the pot. Lightly salt and cook, stirring occasionally, for about 5 minutes.

4. Add the flour; cook, stirring for about 1 minute.

5. Remove the pot from the burner. Pour in a bit of the broth and stir until it is well blended. Add the rest of the broth.

6. Return the pot to the burner. Add the marjoram and the rice. Bring to a boil; reduce heat so it’s simmering. Cover, and simmer for 1 hour.

7. Add the turkey meat. Taste for seasoning; add salt and pepper, if necessary. Enjoy!