Turkey Soup


The first step is the stock.


Fresh sage
Fresh Rosemary
Fresh Thyme
2-3 Bay Leaves
1 Large onion
Salt (To Taste)
4-5 Garlic Cloves

How to make it:

1. Remove the larger leftover meat from the Turkey and set aside. Place the carcass in a large pot that will leave at least 4 inches of room at the top.
2. Places all other ingredients into the pot and cover completely with water.
3. Bring the pot to a rolling boil and turn to medium high heat. And just let that sucker boil away for 2-3 hours.
4. If foam collects on top, simply scoop out with a spoon.
5. Once the stock has a nice murky color to it, remove from heat and strain the stock.
6. Make sure to keep what you strain out, once it cools you gotta get in there and sort out the meat that has fallen off the bone. Discard the bones, cartilage and everything else that is not turkey meat
You now have a beautiful Turkey stock to begin making a perfect turkey soup.

The second step is the soup itself.


Sage (Fresh or dried)
Rosemary (fresh or dried)
Thyme (Fresh or dried)
Cayenne pepper
3 Garlic cloves
4 Cups water
4 Celery Stalks (Chopped)
1 Large white onion (Diced)
3 Carrots (Sliced)
2 Cups Mushrooms (Sliced)
1 Green Pepper (Chopped)
Salt and Pep (To taste)
2 Tbsp. Tobasco (give it a kick)
2 Bay Leaves
1 Cup wild rice (Optional)

How to make it:

1. Take all the leftover turkey meat and put in your broth along with the veggies and herbs, add in the water. You may change the quantity of water depending on how strong the stock is.
2. Allow soup to come to a slow boil and reduce to medium heat.
3. Allow to cook away for 1-2 hours and add in a cup of rice if you are feeling daring.
4. Serve with some garlic bread and you are good to go.

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