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Turkey Soup
Yield: 12 servings

1 turkey carcass
any leftover gravy
any leftover vegetables
2 lg carrots, sliced
2 stalks celery (and tops), chopped
1 can (12 oz) no salt green beans, drained
2 quarts water
any peels, root ends and leafy tops from onions, celery, potatoes, carrots
several bruised garlic cloves
12 oz wide egg noodles
1 can (12 oz) no salt corn, drained
1 white onion, chopped
pepper to taste

Cut wings off carcass and cut up the remaining bird as you would
a chicken for frying. Place the carcass pieces and any leftover
peelings and parings into a stock pot and fill with water. Add
garlic cloves. Fill the stock pot with water and bring to a boil.
Reduce heat to a simmer and let it cook until the liquid is reduced
by 1/3. Remove from heat to cool cover and refrigerate overnight.

The next day remove the congealed fat from the top of the broth.
Drain the contents through a colander into another large pot. Return
the broth to the stock pot. Discard vegetable and garlic pieces.

Pick through the turkey remnants and and add the meat to the stock
pot. Add any leftover vegetables, carrots, celery, corn, green
beans and the onion to the pot.

Place over heat and bring to a boil. Meanwhile, cook the egg noodles
per package directions and drain. Simmer the soup just long enough
to cook the carrots. Add 2 quarts of water, egg noodles and leftover
gravy. Adjust seasonings. Stir well, let simmer long enough to
heat noodles and serve.


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