Turkey Soup?

Boxerpapa

Anyone have an "old fashioned" turkey soup grandma made that you could share? I seen them plastered all over the Net, but was looking for an old family recipe.

Thanks

BENTE

this looks like something you might want to try

Soup, Turkey, Clear, JSlot

Every Thanksgiving and Christmas for our family dinner mom would make something she called "Clear Turkey Soup" and she would serve it as a first course before the meal. This stuff was so simple, but it had awesome flavor. I was going through her old recipes the other day and I stumbled across the receipt. Here's the recipe and I'll tell you what mods I made afterward.........


2 large cans chicken broth
2 quart whole tomatoes with juice
2 stalk celery, diced
1 large onion diced
6 cloves garlic
salt and pepper to taste



1 Bring all ingredients to a boil and reduce to simmer. Simmer together for 1 hour or more. Strain broth into cups or large container and discard strained veggies.
2 Since I had no chicken broth, but I did have a turkey carcass, I just boiled the carcass and giblets for an hour or so. I removed the carcass and added all the other ingredients and let simmer for another hour and a half. Strained it all into a one gallon tupperware pitcher and it is DELICIOUS! So simple and tasty for those cold winter afternoons!


Recipe Type
Soup

Recipe Source
Author: JSlot

Source: BGE Forum, JSlot, 12/06/03

Boxerpapa

Thanks man! I have some left over turkey stock and turkey. Tomorrow's cook.

RRP

Here's a variation on JSlot's Mother's recipe that I posted a couple years ago. BTW this makes a wonderful "clear" soup which I serve as an entree with our fancy meals!
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=198359&catid=1

lowercasebill

not old fashioned just old,,,
i take the carcass and dark meat if any is left and boil it in turkey stock [ the local turkey farm sells it] chicken stock works, plus bay leaf celery carrot parsnip and rutabega.. after and hour or so i cool and discard bones skin and veggies and pick off the meat. stock, all meat, left over mashed and left over stuffing into the pot simmer the taters and stuffing thicken the soup and serve with a dollop [what is a dollop anyway?] of cranberry sauce in the center.. it is a rich hearty soup and tastes like thanksgiving dinner in a bowl.. if dinner was good so is the soup