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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hearty Turkey and Vegetable Soup Recipe

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This recipe for Hearty Turkey and Vegetable Soup, by , is from Family Recipes , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Goetting


Turkey Broth:
2 T butter
1 cooked turkey carcass- chopped
1 large onion with skin coarsely chopped
1 celery stalk coarsely chopped
1 large carrot coarsely chopped
2 medium garlic cloves crushed
4 juniper berries crushed
pinch of fresh or dried thyme
6 cups chicken broth
1 medium tomato or 2 cans of tomatoes drained and coarsely chopped

2 medium boiling potatoes peeled and sliced
1 large celery root peeled, quartered and sliced
2 medium carrots, peeled and sliced diagonally
1 to 2 cups turkey
1 celery stalk sliced diagonally
1 cup thickley sliced cremini mushrooms
3 T minced fresh parsley
salt and pepper

for broth:
melt the butter and add turkey carcass and brown lightly - approx 8 minutes. Add the onion, carrot, celery, garlic, juniper berries, and thyme. Cook until vegetables soften-approx 10 minutes. Add chicken broth and tomatoes and bring to boil skimming surface. Reduce heat and simmer for 2 hours- strain.

Add potatoes and celery root to broth- boil gently until tender-20 minutes. Transfer vegetables to processor and puree- can skip this step
Add Carrots, to broth simmer 5 minutes add in potato and celery root puree
add turkey meat, celery and mushrooms. Simmer 10 minutes and mix in parsley and salt and pepper.




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