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Bloody Mary Turkey Soup Recipe

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This recipe for Bloody Mary Turkey Soup, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Matusiak
Added: Thursday, October 25, 2007


Turkey carcass
Cloves (6)
Bay leaf (1)
Tomato juice (1qt.)
Tabasco to taste
Allspice to taste
Horseradish to taste
Worcestershire sauce to taste
Barley (4-5cups)
Salt and Freshly ground Pepper

Place turkey carcass in a 6-8 qt. kettle.Cover with salted water. Bring to a boil, lower heat and simmer for about 2 hours or until meat drops from the bones. Remove from heat, remove meat from carcass, set meat aside.
Add cloves, bay leaf, allspice, the soup sho8uld be spicy, add Tabasco and Worcestershire to tomato juice just as if you are making a Bloody Mary. Add to soup stock. Add a little sugar- this is important to combat the juice acidity. Let soup simmer for another half hour.
Meanwhile cook barley, following packages directions. Drain barley, rinse to remove excess starch, add to soup. Add reserved turkey meat to soup. Heat for another 15 minutes or so. Add salt and freshly ground pepper to taste. At this time I add the horseradish to spice it up . Serve. Soup can be frozen. We also at times add celery and carrots to the recipe. We do not take credit for this recipe. This was taken out of the newspaper in the 80's.




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