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Wednesday, November 10, 2010

Post-Thanksgiving Turkey Soup (Ed and Eva)

Entire turkey carcass from which the meat has been carved
2 onions
2 bay leaves
salt, pepper

Place the turkey carcass into a big pot. Include all the big bones which should be reserved when the bird is carved. Don’t throw out any of the bones, large or small. Add onions, carrots, parsley, bay leaves, salt, pepper and more or less of any of the goodies which are spread around the kitchen.

Almost cover all these ingredients with water. Less water will make the soup richer. Simmer for one hour. Then throw out all the bones and any unappealing constituents. Cool over night. Remove the fat.

Voila! Lots of great soup to remind you of the glorious Thanksgiving dinner

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