|
Turkey Soup
* Exported from MasterCook II *
Turkey Soup
Recipe By : New York Times Heritage CookBook
Serving Size : 6 Preparation Time :4:00
Categories : Chicken & Poultry Easy
Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 turkey carcass -- broken up
turkey gravy -- leftover
turkey giblets -- if available
8 cups water
2 teaspoons salt
2 sprigs parsley
2 celery ribs, with leaves -- diced
2 onions -- sliced
1 bay leaf
1/2 teaspoon thyme
2 tablespoons rice -- uncooked
1 carrot -- thinly sliced
1 cup diced turkey
tabasco sauce -- to taste
2 tablespoons parsley -- chopped
1. Place the carcass, gracy, giblets, water, salt, parsley springs,
celery, onions, bay leaf and thyme in a large kettle. Bring to a boil
and simmer three hours.
2. Strain soup and skim off the fat. Add the rice and carrot and
cook fifteen minutes, or until tender.
3. Add the turkey meat, Tabasco and chopped parsley.
- - - - - - - - - - - - - - - - - -
|
|