Recipe: Turkey Stock and Oriental Noodle Soup

Oriental Noodle Soup
rec.food.recipes/Silkia (1995)

Turkey stock (recipe follows)
2 ribs celery sliced on diagonal thin
2 medium carrots pared cut into match stick size
4 oz. fresh white mushrooms stem removed caps cut into match sticks
4 oz. shiitake mushrooms, stems removed caps cut into matchsticks
4 oz. medium shrimp shelled, deveined, chopped
1 pkg. (3 1/2 oz.) ramen noodles. Save seasoning for other use
1 pkg. (10 oz) frozen baby peas, thawed
4 scallions, thinly sliced
1/4 cup soy sauce
2 Tbsp. Oriental sesame oil
Salt and pepper to taste:

Heat turkey stock to boiling in large pot. Add celery and carrots and boil gently until tender, about 5 minutes. Add remaining ingredients and cook 5 minutes longer. Taste and adjust seasonings, serve hot

Turkey Stock
Makes 3 quarts

Turkey carcass from 10-16 lb bird, skin and most meat removed
5-6 quarts water
2 medium carrots, pared cut into 2 inch pieces
2 ribs celery with leaves cut into 2 inch pieces
2 medium onions, peeled quartered
8 sprigs of parsley
3 cloves of garlic peeled
12 whole peppercorns
1/2 tsp. dried thyme

Place carcass in stockpot and add enough of the water to cover. Heat
to boiling. Reduce heat to medium and skim foam from surface with ladle. Add remaining ingredients, and simmer partially covered 2 1/2 to 3 hours.

Strain stock through sieve or colander lined with dampened cheesecloth pressing solids to extract as much liquid as possible. Skim off fat from surface of stock. Let cool to room temperature and store covered in refrigerator up to 3 days.