Jenni's favorite turkey soup

Yield: 12 Servings

Measure Ingredient
1 Turkey carcass; 10 pound turkey
2½ quart Water
1 tablespoon Salt
⅛ teaspoon Pepper
1 cup Converted rice
3 larges Carrots; peeled and sliced
9 ounces Peas
⅛ teaspoon Thyme
1 small Bay leaf
2 cups Tomatoes

Break up turkey into large Dutch oven, add water, salt and pepper, simmer for

1½ hours. Remove bones.

In skillet with no oil, brown rice until golden and add to soup. Also add carrots, thyme and bay leaf simmer for 15 minutes. Add tomatoes and peas, cook another 15 minutes or until carrots are cooked. Remove bay leaf and serve.

Recipe by: Pillsbury Classics

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "LauraG" <gaggini@...> on Dec 15, 1997

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