"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey Vegetable Soup Recipe

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This recipe for Turkey Vegetable Soup, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, June 18, 2007


1 turkey carcass
Water to cover
2 cups ( 1 lb. 4 oz. can) tomatoes
3 large stalks celery, diced
1 large onion, chopped
2 tablespoons salt
teaspoon poultry seasoning
teaspoon pepper
cup rice
3 to 5 chicken bouillon cubes
1 package frozen mixed vegetables
3 cloves garlic

Place carcass, water, tomatoes, celery, onion, poultry seasoning, garlic and pepper in 6 quart kettle. Cover kettle: bring to boil, reduce heat and simmer about 1 hours. Add rice and mixed frozen vegetables. Simmer hour longer until rice and vegetables are tender. Remove carcass bones and skim off fat.

Note: Carcass may be cooked first, meat removed from bones and ingredients added.




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