1. Use your largest stock pot (Lobster pot). Break/cut the roasted turkey carcass into pieces to entirely fit in the pot. Cover carcass with water. Add a dash of sea salt. Bring to high boil, and then reduce heat to high simmer.
2. Meanwhile, prepare all other ingredients except wine and lemon juice and sauté them in another large pot. Set them aside. Add Wine when off heat.
3. Cook stock until the remaining meat falls off the bones (cooking time is approximate). Let the stock cool until you can extract the bones, being careful to extract all the small bones. You may need to strain the stock into the vegetable mixture pot, and then manually clear the remaining meat off the bones.
4. Add remaining turkey meat to vegetable soup mix and stir well, including sea salt to taste as needed.
5. Bring to boil and reduce heat to simmer for 30 minutes, stirring occasionally to blend all ingredients thoroughly, from the bottom.
6. Stir in lemon juice.
If there is leftover soup, strain out the stock and freeze it for future use. The remaining solids could be used to make a simple casserole or used in another way. Our ancestors knew: "Waste not, want not"!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (22g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 15.4mg||1 %|
|Potassium 60.1mg||2 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.9g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 15
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