Hearty Turkey And Vegetable Soup

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 tablespoons butter (1/4 stick)
• 1 cooked meaty turkey carcass, chopped
• 1 large onion (with skin )
• 1 large carrot, coarsely chopped
• 1 celery, coarsely chopped
• 2 medium garlic cloves, crushed
• 4 juniper berries, crushed
• 1/4 teaspoon dried thyme, crumbled
• 6 cups chicken broth
• 1 medium tomato, drained, coarsely chopped (or 2 canned tomatoes)
• turkey gravy (if available)
• turkey pan juices (if available0)
• 2 medium boiling potatoes, peeled and sliced
• 1 large celery, roott peeled, quartered and sliced
• 2 medium carrots, peeled and sliced diagonally
• 1 -2 cup diced turkey meat
• 1 celery, sliced diagonally
• 1 cup thickly sliced mushroom
• 3 tablespoons minced fresh parsley
• salt & freshly ground black pepper

Recipe

• 1 for broth.
• 2 melt butter in heavy dutch oven over medium-high heat.
• 3 add turkey carcass and brown lightly, stirring occasionally, about 8 minutes.
• 4 add onion,carrot,celery, garlic,juniper berries and thyme.
• 5 cook until vehetables soften, stirring frequently, about 10 minutes.
• 6 add chicken broth,tomato,gravy and pan juices.
• 7 bring to boil, skimming surface.
• 8 reduce heat, cover partially and simmer 2 hours.
• 9 strain broth, remove as much meat from bones as possible and return broth and meat to clean pan.
• 10 for soup.
• 11 add potatoes and celery root to broth; boil gently until tender, about 20 minutes.
• 12 transfer vegetables to processor, using slotted spoon; puree until smooth.
• 13 add carrots to broth, cover partially and simmer 5 minutes.
• 14 whisk in potato-celery root puree; add turkey meat, celery and mushrooms.
• 15 cover partially and simmer 10 minutes.
• 16 (can be prepared 1 day ahead and refrigerated. bring to simmer before continuing.).
• 17 mix in 2 tablespoons parsley and season to taste with salt and pepper.
• 18 ladle soup into bowls , sprinkle with remaining parsley and serve.