A hearty soup made from the leftover turkey carcass with onions, carrots, celery and other vegetables plus a vegetable barley soup mix, simmered about 2 hours. Freezes well.
As Sandra Mills writes, this soup is a great way to use the left-over bones from a turkey. The carcass simmers with onions, carrots, celery and whatever fresh vegetables you have on hand, along with a package of Goodman's Vegetable Soup Mix with Mushrooms, which brings the barley.
It makes a large pot and freezes well; she freezes hers in saved quart jars to have on a cold winter day.
Ingredients
The shell (carcass) of a turkey
2 onions, diced
3 carrots, peeled and sliced
Several stalks of celery, sliced
Any other fresh vegetables you have around (pepper, squash...)
Water to cover
1 package of Goodman's Vegetable Soup Mix with Mushrooms
Instructions
Fill the pot. Put the shell of a turkey in a large pot. Dice in 2 onions, peel and slice 3 carrots into the pot, and slice in several stalks of celery. Use any other fresh vegetables you have around, such as pepper or squash.
Boil and skim. Cover with water and bring to a boil. Adjust the heat down until the soup simmers. Skim the top of the soup to remove the scum.
Add the soup mix. Add the package of Goodman's Vegetable Soup Mix with Mushrooms, reserving the flavor packet to add later.
Simmer. Simmer up to 2 hours. Remove all the bones from the soup.
Finish. Add the flavor packet 15 minutes before serving.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Sandra's freezing method: freeze the soup in saved quart jars, filling them to about 1 inch from the top to leave room for expansion, then cover and freeze.
Cool the soup quickly before freezing; divide it into smaller containers so it chills fast.
