| Ingredients |
- 1 turkey carcass, broken up
- 6 cups water
- 2 1/4 (1 pound, 4 ounce can) tomatoes
- 3 large stalks of celery, diced
- 1 large onion, chopped
- 2 Tbs. salt
- 1/2 tsp. poultry seasoning
- 1/4 tsp. pepper
- 1/3 cup raw rice
- 1 package (12 ounces) quick-frozen mixed vegetables
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|
Instructions
|
| Place carcass, water, tomatoes,
celery, onion, salt, poultry seasoning and pepper in a 6-quart kettle. Cover
kettle; bring to boiling; reduce heat; simmer about 1 1/2 hours.
Add rice and quick-frozen vegetables; simmer 1/2 hour longer, or until the rice
and vegetables are tender.
Remove carcass bones; skin off fat with large spoon. (Or cool, then chill soup.
Fat will rise to top of soup and harden; skim off.)
Reheat soup; serve piping hot with a sprinkle of chopped parsley, if desired. |
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|
Family Circle, Turkey Soup Supper,
p. 142. November 1953. 
