Recipe - Goodbye-To-The-Thanksgiving-Turkey Soup

Meaty turkey carcass and
lg Bones
2 Carrots thinly cut or sliced up
1 Stalk celery cut or sliced up
1 Onion cut in eighths
1 Bay leaf
2 Parsley sprigs
1/8 teaspoon Ground nutmeg
1/8 teaspoon Dried thyme
1 teaspoon Salt
One half teaspoon Peppercorns whole
9 cup Water
One half cup Celery thinly cut or sliced up
2 cup Chicken broth if needed
One half cup Shell pasta
One half cup Frozen peas thawed

1. Break up turkey carcass and place bones in a 5 to 6quart Dutch oven or
deep kettle. Add 1 of the carrots, the stalk of celery, onion, bay leaf,
parsley, nutmeg, thyme, salt, pepper, and water. Bring to a boil, reduce
heat, and sirmmer, covered, 3 hours. Uncover and simmer 1 hour longer to
reduce liquid.

2. Strain into large bowl. Discard bones and vegetables, returning any meat
to the broth. (At this point, soup may be refrigerated, then skimmed.)

3. Return soup to the cooking pot. Add the second carrot, cut or sliced up celery,
and additional broth, if needed to enhance flavor. Bring to a boil again,
reduce heat, and simmer, covered, until carrots and celery are tender
(about 1 hour).

4. Add macaroni and cook at a gentle boil until nearly tenderabout 10
minutes. Stir in peas and continue cooking about 3 minutes. Salt to taste.

Recipe By : the California Culinary Academy

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip