Last night Brock and I dined on a large spinach salad while the girls had a rendition of spinach and tomato sauce pasta – I used my regular cooking time to get started on the turkey soup. This recipe is one that Mom has used for years and it’s straight out of the Best of Bridge – the only advice I have is to cook the pasta separately and add it at the end. This is dinner tonight along with some fresh bread and a green salad, tomorrow night it’s Brock homemade pizza (prosciutto and arugula) and Thursday the plan is to have hot dogs and Greek salad.
The Day Before
I roasted turkey carcass, broken up, and any other leftover bones
18 c. water AND 4 t. salt
Put all into a large stockpot and simmer for 4 to 5 hours. When it was getting close to the end, I gradually removed bones so that they could cool before I stripped them of meat. Strain and discard the bones, then put the broth in the fridge overnight to settle the fat – it will peel off easily – and the broth will be jelly-like.
The Day Of
3 to 4 EACH carrots AND celery stalks, diced
1 onion, diced
1, 28 oz/796 mL can of diced tomatoes
1/4 c. EACH pot barley AND lentils
1/4 c. chopped fresh parsley
3 c. chopped turkey
1 c. bite-sized pasta (I prefer brown rice pasta)
Add everything but the pasta to the broth and simmer for 2 to 4 hours, adjusting the seasonings as necessary (some bouillon may be required). At this point I usually package some up for the freezer, but if you’re serving it straight away, cook as much pasta as you’d like separately and then add it in at the end.