Leftover Thanksgiving Turkey Soup

Turkey Soup

stalk celery
Roasted turkey carcass
cooked turkey meat
medium onions
sprig parsley
clove garlic
1/4 tsp. dried thyme
bay leaf
1 1/4 tsp.
regular long-grain rice
2 tbsp. fresh lemon juice
1 tbsp. dry sherry may be substituted for lemon juice
  1. Cut 2 carrots and 1 stalk celery into 2-inch pieces. In 12-quart stockpot, combine turkey carcass, carrot and celery pieces, onions, parsley sprigs, garlic, thyme, bay leaf, and 6 quarts water or enough water to cover; heat to boiling over high heat. Skim foam from surface. Reduce heat and simmer, skimming occasionally, 4 hours.
  2. Strain broth through colander set over large bowl; discard solids. Strain again through sieve into several containers; cool. Cover and refrigerate overnight.
  3. Remove and discard fat from surface of broth; measure broth and pour into 5-quart saucepot. If necessary, boil broth over high heat until reduced to 10 cups to concentrate flavor.
  4. Cut remaining 4 carrots and remaining 2 stalks celery into 1⁄2-inch pieces; add to broth with salt. Heat soup to boiling. Reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in cooked rice and turkey; heat through, about 5 minutes. Remove from heat and stir in lemon juice. Makes about 13 cups or 12 first-course servings.

    Nutritional informationis based on one serving.

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Date: 06.12.2018, 05:58 / Views: 34242