1 lb carrots sliced
3 onions chopped into larger pieces
2 cans peas drained
4 pkgs of sliced fresh mushrooms
6 large stalks of thinly sliced celery
2 lbs chopped red small potatoes
two cups wild rice cooked
one cup brown rice cooked
herbs de Provence to taste at least 2 palm fulls (French spice found in gourmet spice shops)
left over chopped turkey to taste
salt, pepper
1/2 cup minced fresh dill
1/2 cup of minced fresh parsley
1/2 cup of chicken bullion from a granulated container 8 oz size
Place carcass in very large stock pot-- Cover with water and simmer for 4 hours. Drain broth thru collander. Remove large bones and turkey meat from bones, straining broth thru a collander. Set turkey meat aside and chill. Skim off fat from top of chilled broth and discard fat. Return broth to burner. Simmer for few hours adding the following: carrots, onions, celery, and potatoes. Add herbs to provence (very important).....Add fresh dill minced.. simmer. Add both cooked rices. Add turkey chopped and sliced fresh mushrooms....Salt dissipates in flavor add lastly along with boullion (taught this in cooking school---helps to use less salt!!!! This makes a HUGE amount of soup...I give my soup away
Defrost nite before, heat the soup & serve with a good whole grain bread, presto dinner....
Herbs de Provence can be found at gourmet spice shops. I found mine sold thru French Pariesien chef
I met in New Orleans. In Paris herbs to provence in used in so many dishes---it contains a blend of
spices including lavender, yes it is edible...this spice gives the perfect touch to vegetables, soups, meats
and you will slightly recognize the taste as if you've had it before somewhere...Yes, a good French
or European restaurant.....
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