Stick-to-Your-Bones Turkey Vegetable Soup 17.12.2015

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The wintertime is the perfect season for turkey vegetable soup. It is a lot easier than you may think, because most of the ingredients you need are already on your grocery list! By utilizing the entire bird carcass, you can add simple ingredients such as rice, veggies, and herbs to make a delightful meal. Here is a homemade turkey soup recipe that will have your friends and family begging for more!

Turkey Soup Recipe

Ingredients:

• Roasted turkey carcass
• Water, 3.5 quarts
• Large yellow onion (chopped), 1
• Carrots (peeled and chopped), 2
• Celery (chopped), 1 stalk
• Flat-leaf parsley, 4 fresh sprigs
• Thyme, 3 fresh sprigs
• Bay leaf, 1
• Olive oil, 5 T
• Long-grain rice, 2/3 c
• Button mushrooms (sliced), 2 c
• Broccoli florets, 2 c
• Salt and black pepper, to taste
• Grated Parmigiano-Reggiano, ¼ c (optional)
• Yellow onion (chopped), 1.5 c
• Carrot (peeled and diced), 2/3 c
• Celery (diced), ½ c
• Fresh thyme (chopped), 2 t
• Fresh flat-leaf parsley (chopped), ¼ c

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Instructions:

1. To make the stock: break apart the roast turkey carcass with your hands; place in a large water-filled pot and heat on high. Cover and bring to a boil; skim off excess foam. Lower heat and simmer for one hour, skimming occasionally. Pour in the celery, carrots, onions, and herbs. Cover halfway with a lid and simmer for another one and a half hours.
2. Take a fine-mesh sieve and line with a damp cheesecloth. Drain the stock through and into a large saucepan. Heat on high so it boils, then reduce heat to gently boil the stock until it reduces to about 8 cups, skimming occasionally (this will take about 1 hour.) Turn off heat, refrigerate stock, uncovered, about 6 hours. Afterwards, remove it from the fridge; skim and discard solidified fat from the top.
3. On medium heat, place a separate saucepan filled with 2 tablespoons of olive oil. Mix in the remaining onions, carrots, and celery; cook and stir about 10 minutes so that onion is soft. Stir in the rice and stock; bring to boil. Heat to low and simmer about 15 minutes until rice is cooked.
4. In a separate skillet, heat 3 tablespoons olive oil and the mushrooms over medium-high. Cook and stir about 9 minutes; reserve.
5. In a separate saucepan, boil lightly salted water and add the broccoli. Cook about 5 minutes so that broccoli is tender, yet crisp. Drain and blanch in cold water; drain once more.
6. Now add the broccoli, turkey, mushrooms, and thyme to the stock, cooking for about 10 minutes. Add salt and black pepper to taste.
7. Serve the soup in warmed bowls, adding cheese and parsley as garnishes if desired.