 
| Home-Style Turkey Soup
1 turkey carcass
4 cups of water
8 cups of reduced sodium chicken broth
1 large onion, quartered
1 cup of diced peeled rutabaga or turnip
1 cup of chopped celery
3 large onions, chopped
4 carrots, peeled, and cut in thin strips
1/4 cup of chopped fresh parsley
1/4 teaspoon of dried thyme
1 bay leaf
1/2 teaspoon of freshly-ground black pepper
1/4 cup of pearl barley
1 can of unsalted tomatoes, 14-1/2 oz.
1 can of white beans - (16 oz), rinsed, drained
1/2 pound of leftover turkey meat, bite-size chunks |
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Combine the turkey carcass, water, broth and onion in a large stockpot. Bring to a boil over high heat. Lower heat, cover the pot and simmer for an hour.
Strain the mixture, discarding the carcass and onion. Skim off and discard the fat from the soup surface. Return the liquid to the stockpot. Add the remaining ingredients. Bring to a simmer and cook, covered, for about an hour.
This recipe yields 10 servings.
Nutritional Analysis Per Serving: Calories 165; Fat (grams) 2; Percent calories from fat 10; Percent polyunsaturated 5; Percent saturated 3; Percent monounsaturated 2; Cholesterol (milligrams) 17; Sodium (milligrams) 250; Protein (grams) 12; Carbohydrate (grams) 25; Fiber (grams) 5.
Formatted for MC5 12-11-1999 by Joe Comiskey - jcomiskey@krypto.net
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