TURKEY SOUP

meaty turkey carcass, left over from 20 pound bird


4 quarts water or broth
1 to 2 cups wine (optional)
3 cups chopped celery
2 cups chopped carrots
1 large onion, quartered
1 cup chopped fresh parsley
6 whole bay leaves
2 tbsp whole dried tarragon
2 tbsp peppercorns
1 tbsp chopped garlic
1 tbsp dried sweet basil
salt and pepper to taste
1 cup wild rice
coarsely chopped fresh vegetables (as desired)
cooked barley or beans (as desired)

Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot.

Add water (or broth) and wine, if using, celery, carrots, onion, and all of the seasonings. Bring to a boil and then reduce heat to simmer for an additional 6-8 hours.

Cool the soup and strain. If you wish, skim any fat from the broth at this point.

Return the broth to the pot, add large pieces of cooked turkey and any coarsely chopped fresh vegetables you wish to the mixture; add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp-tender.