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
Turkey Soup Recipe
- 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
- 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.
- 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.
- 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.
- In a separate skillet, heat 3 tablespoons olive oil and the mushrooms over medium-high. Cook and stir about 9 minutes; reserve.
- 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.
- Now add the broccoli, turkey, mushrooms, and thyme to the stock, cooking for about 10 minutes. Add salt and black pepper to taste.
- Serve the soup in warmed bowls, adding cheese and parsley as garnishes if desired.