Adapted from: Genius Kitchen
Image credit: Genius Kitchen
For The Stock
1 turkey carcass, broken into pieces
any defatted pan juices or leftover gravy
12 cups water, to cover the carcass completely
2 medium onions, coarsely chopped
2 stalks celery & leaves, coarsely chopped
1⁄2 cup diced carrot
1⁄2 cup diced well-washed leek (optional)
1⁄2 cup diced turnip
3 garlic cloves, minced
1 teaspoon salt, if desired
6 sprigs fresh parsley (or 2 teaspoons dried parsley flakes)
1⁄2 teaspoon dried thyme leaves
1 bay leaf
For The Soup
2 tablespoons minced onions
1 minced garlic clove
1 tablespoon olive oil
1 cup diced carrot
1⁄2 cup diced celery
1⁄2 cup finely chopped mushroom
1 1⁄2 tablespoons flour
6-7 cups turkey stock
1 teaspoon dried marjoram
salt & freshly ground black pepper
1⁄3 cup raw barley or 1⁄3 cup rice
hot pepper sauce (optional)
1 cup diced turkey meat
1 dash hot pepper sauce
2 tablespoons chopped fresh parsley
For the Stock: Combine all the ingredients in a large stockpot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don’t cook away the liquid.) Strain the stock and cool in order to skim off the fat.
Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes. Stir occasionally.
Add the flour and stir for one minute.
Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.