Ruth Murr
Leave quite a bit of Meat on
the Turkey Carcass. Add Water.
Add Chopped Onion, Celery,
Parsley, a little Carrot plus a
Can of Chopped up Tomato with
Juice. Season well with Season
Salt and Pepper. Have Chicken
Bouillon on hand in case you
need more Flavor. Remove
Carcass and pick Meat off Bones
and throw out Bones and Fat.
If you cook too Long you will Find
Small Bones in the Soup. Add
more Turkey Meat if Needed.
At the last; add one of the following:
1 Cup Cooked Rice or ½ Lb Cooked Noodles.
The Potato seems to work well for
Reheating the Soup several times.
Put Soup in Refrigerator when Cool,
so Fat will Rise to Top – Skim Fat Off
and Discard, Heat and Serve. Do this
with all Soups.