Turkey carcass soup

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Elements

    • Stock:
    • Turkey carcass, broken into pieces
    • Any defatted pan juices or leftover gravy
    • twelve cups of water, or adequate to cover the carcass fully
    • 2 medium onions, coarsely chopped
    • 2 ribs of celery with leaves, coarsely chopped
    • 1/2 cup diced carrots
    • 1/2 cup diced well-washed leek (optional)
    • 3 cloves garlic, minced
    • one tsp. salt, if sought after
    • Bouquet garni, made by tying in cheesecloth:
    • six sprigs fresh parsley (or 2 tsp. dried parsley flakes)
    • 1/two tsp. dried thyme leaves
    • 1 bay leaf
    • Soup:
    • 1/two onion, finely copped
    • 2 – 3 cloves minced garlic
    • one tbsp. olive oil
    • 1 cup diced carrots
    • one/2 cup diced celery
    • 1/2 cup finely chopped mushrooms
    • one one/two tbsp. flour
    • 6 – 7 cups turkey stock
    • 1 tsp. dried marjoram
    • Salt and freshly ground pepper to taste
    • 1/three cup raw barley or rice
    • one cup diced turkey meat
    • Scorching pepper sauce, to taste (optional)
    • 2 tbsp. chopped parsley or chives

Preparation

    1. For the stock, mix all the components in a big stock pot, bring the stock to a boil and simmer it, partially covered for 2 to 3 hours. (It tastes greater the longer it simmers, but be careful not to cook away the liqu >

    Dietary Information

    • Calories 188
    • Carbohydrates 22 g(7%)
    • Unwanted fat 5 g(eight%)
    • Protein 13 g(27%)
    • Saturated Body fat one g(six%)
    • Sodium 1567 mg(65%)
    • Polyunsaturated Unwanted fat 1 g
    • Fiber 4 g(14%)
    • Monounsaturated Fat three g
    • Cholesterol 25 mg(8%)

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