Turkey vegetable soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Turkey carcess; ( about 2-1/2 lb.) | |
| 2½ | quart | Water; |
| 2 | Rib celery w/ leaves; cut into 1\" pieces | |
| 3 | Carrots; peeled cut into 1\" pieces | |
| 2 | Parsnips; peeled cut into 1\" pieces sized onion; quartered | |
| 3 | Whole cloves garlic; bruised | |
| 6 | Whole black peppercorns | |
| 1 | teaspoon | Corase salt; |
| 4 | Whole sprigs of dill + | |
| 2 | tablespoons | Dill; chopped |
| ¼ | cup | Uncooked pearl barley; |
Directions
Place the turkey carcess, water, celery, carrots, parsips, tomato, onions, garlic, peppercorns, salt and dill sprigs in a large, heavy soup pot. Bring to a boil, reduce heat to gentle simmer and cook 30 minutes. Remove carcess, celery leaves, garlic cloves, and dill sprigs from soup. Add the barley and simmer for 40 minutes more, stirring occasionally, adding the 2 tablespoons of chopped dill durning the last 10 minutes.
Source: The San Diego Union-Tribune, Parade, 11/12/95 Brought to you and yours via Nancy O'Brion and Clan.
Submitted By NANCY O'BRION On 12-22-95