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TURKEY SOUP


            1 whole turkey carcass, with leftover bones, but no skin*
            6 quarts fresh cold water
            1 medium onion, chopped
            4 ribs celery, sliced
            2 parsnips, peeled and cut into 1-inch pieces
            One 28-ounce can stewed tomatoes with juice
            1 teaspoon poultry seasoning
            Salt, if desired
            Freshly ground pepper, to taste
            1 teaspoon lemon juice
             cup uncooked white rice


Place the turkey bones in your largest pot; add the water, cover, and bring to a boil. Then lower the heat to a simmer, occasionally skimming off any foam residue.

Continue to cook at a slow simmer, covered, for about 2 to 2
  hours.

Strain and defat stock, and return it to the pan. Your stock should be reduced by a quart or so; if not, boil it for several minutes more to reduce.

The bones and the meat must now be carefully separated. Discard all bones, making sure you find the small bone pieces. Put the meat back into the stock with the onion, celery, and parsnips. Add the tomatoes and their juice, the seasonings, and lemon juice. Return to a boil, then lower to a simmer and cook uncovered. Do not add any additional water during cooking. Cook an additional 45 minutes.

Add the rice and cook another 45 minutes to 1 hour. Makes approximately 3-1/3 to 3 quarts.

*Of course, you can add cooked turkey meat. 

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Page last updated: Wednesday, November 24, 2004 11:11 AM ET