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Leftover Turkey Soup

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By Andrew Schloss

Posted December 24th, 2007

This article is reprinted with permission from 2500 Recipes: Everyday to Extraordinary, by Andrew Schloss, (2007, Robert Rose)

2500 Recipes: Everyday to Extraordinary

Servings:	6
Author Notes:	Wait! Don't thrown out that turkey carcass after a holiday meal. Recycle it into this delicious, healthy and frugal soup instead.
Ingredients:	carcass and bones from large roasted turkey 1 cup dry white wine 10 cups water 4 cups chopped mixed vegetables, such as carrots, celery, onions, mushrooms, parsnips, turnips, leeks 1/2 cup pearl barley 3 tablespoons chopped fresh Italian parsley 2 tablespoons chopped fresh dill 1 teaspoon dried thyme 1 whole clove 1/2 teaspoon ground turmeric salt and freshly ground black pepper to taste 1/4 ounce unflavored gelatin - 1 envelope skinned roasted turkey, cut into bite sized pieces - optional
Instructions:	In a large pot, bring carcass, bones, and wine to a boil over medium-high heat; cook until wine loses its sharp smell of alcohol. Add water, bring to boil, and skim off any foam that rises to the surface. Reduce heat and simmer for 20 minutes. Add vegetables, barley, parsley, dill, thyme, clove, turmeric, salt, and pepper; simmer for 1 hour. Remove from heat. Remove bones to a bowl; set aside. Let soup cool slightly. Discard clove. Mix gelatin with 1/2 cup of the broth until softened. Add to soup and heat until gelatin dissolves. Pick any edible bits of meat from the bones and return to the soup (the meat, not the bones). Add turkey pieces, if using, and season with additional salt and pepper.