Home-Style Turkey Soup

1:26 PM, Dec 13, 2010   |    comments
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Ingredients (Serves 10)

1 turkey carcass
4 cups water
8 cups reduced-sodium chicken broth
4 large onions, 1 quartered and 3 chopped
1 cup diced rutabaga or turnip, peeled
1 cup chopped celery
4 carrots, peeled and cut into thin strips
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground black pepper
1/4 cup pearl barley
1 can (14 ounces) unsalted tomatoes
1 can (16 ounces) white beans, rinsed and drained
1/2 pound leftover light turkey meat, cut into bite-size chunks



In a large stockpot, combine the turkey carcass, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour.

Strain the mixture, discarding the carcass and onion. Chill the liquid in the refrigerator - overnight, if possible - and skim off the fat from the broth's surface. Return the liquid to the stockpot.

Add the remaining ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour.

Ladle into individual bowls and serve immediately.

Nutritional Analysis (Per Serving)

Calories                     191         Cholesterol            20 mg
Protein                        15 g      Sodium                 171 mg
Carbohydrate              27 g      Fiber                        5 g
Total fat                         3 g      Potassium           583 mg
Saturated fat                 1 g      Calcium                 89 mg
Monounsaturated fat  < 1 g

* Recipe courtesy of MayoClinic.com

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