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Turkey Stock

bones leftover from a 10 to 12 lb (4 to 5 Kg) cooked turkey
8 cups (2 L) cold water
2 carrots, sliced
1 onion, sliced
2 stalks celery, sliced
3 sprigs fresh parsley
2 bay (laurel) leaves
6 whole black peppercorns
1 tsp (5 ml) dried thyme

Combine all ingredients in a large pot and simmer covered for 2 to
3 hours. Strain through a clean dish towel or several layers of
cheesecloth in a colander or strainer. Makes about 2 quarts (2 L).

Version of a Hungarian soup usually made without meat. I hope this
turkey version will please traditionalists and non-traditionalists
alike.


Turkey and Caraway Soup

3 Tbsp (45 ml) butter
1 Tbsp (15 ml) caraway seeds
4 Tbsp (60 ml) flour
Salt and freshly ground black pepper to taste
6 cups (1.5 L) turkey or chicken stock
1 cup (250 ml) chopped or sliced
cooked turkey or chicken (optional)
2 eggs, well beaten

Melt the butter in a large saucepan over moderate heat. Add the
caraway seeds and the flour. Cook over low heat, stirring constantly,
until the flour is lightly browned. Add the salt, pepper, and
turkey stock, and stir until well blended. Simmer uncovered,
stirring frequently, for 5 to 10 minutes, until slightly thickened.
Add the optional turkey or chicken meat. Add about 1/2 cup (125
ml) of the hot soup to the beaten eggs, mixing well. Add this
mixture to the pot, stirring to combine thoroughly, and continue
to simmer for 4 to 5 minutes, stirring frequently. Serves 4 to 6.

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