*  Exported from  MasterCook  *
                       TURKEY SOUP FROM LOREN MARTIN
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups                            Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Meaty turkey carcass, left
                         Over from 20 pound bird
    4       qt           Water or broth
    1       tb           Chopped garlic
    3       c            Chopped celery
    1                    Large onion, quartered
    2       tb           Peppercorns
    2       c            Chopped carrots
    6                    Whole bay leaves
    1       tb           Sweet basil, dried
    2       tb           Whole dried Tarragon
    1       c            Chopped fresh parsley
    1       c            Wild rice
                         Salt and pepper to taste
   Take the meat off the turkey carcass as soon as dinner is over and
   toss the carcass into a large pot.  Add all of the spices and water
   (or broth). I usually also add a cup or two of white wine.  Bring to
   a boil and then reduce heat to simmer for an additional 6-8 hours.
   Cool the soup and strain. If you wish, skim any fat from the broth at
   this point. Return the broth to the pot, add large pieces of cooked
   turkey and any coarsely chopped fresh vegetables you wish to the
   mixture; add wild rice, barley, or whatever legume you wish, and
   simmer (covered) until the rice is done and the vegetables are
   crisp-tender. Enjoy......this also freezes well.
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