In Dutch oven pot place turkey carcass, water, celery, leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling; lower heat; cover and simmer 1 hour. Remove carcass and let cool. Add parsely, peas, carrots and green beans to soup; heat to boiling; reduce heat and simmer 10 minutes until vegetables are just tender. Remove meat from carcass and return meat to soup. Throw out bones. Heat soup to boiling; add noodles, cook, uncovered 10 minutes. Melt margarine in small frying pan; stir in flour. Cook over low heat, stirring constantly until flour is browned. Stir into boiling soup. Return to boiling and stir. Reduce heat and simmer 5 minutes. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
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|Serving Size: 1 Serving (1030g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 87 (58%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0.3mg||0 %|
|Sodium 146.5mg||5 %|
|Potassium 200.8mg||5 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 12g|
|Protein 3.3g||5 %|
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Calories per serving: 150
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