Wednesday, May 22, 2013

Turkey Stock Soup

I discovered I still had a turkey in the freezer a while ago and had spent some time making my plan of action. You kind of have to do that with turkeys, because there's just so much meat to them. I roasted the turkey on Monday, and so on Tuesday it was time to start working through the leftovers. This soup was perfect. Turkey, but not too turkey (mostly because there wasn't room in the pot for some flesh). Hope you enjoy!

1 turkey carcass
1 onion, quartered
1 lemon, cut in half
water to cover

1/2 pound kale
2 ears of corn, cut into rounds
3 tomatoes, chopped
2 carrots, sliced
5 stalks of celery, sliced
1 pound mushrooms, sliced
1 onion, cut into half moons
1/3 cup wheat berries
water if needed
salt and pepper to taste

Bring the first group of ingredients to a boil then simmer for one hour. Strain, reserving stock. Put stock and second group of ingredients in a soup pot and bring to a boil. Let boil 5-10 minutes then simmer for one hour. Serves 4-6.

No comments:

Post a Comment