| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Dutch |
Soup |
10 |
servings |
INGREDIENTS
| 15 |
lb |
Turkey Carcass (Bones); cooked |
| 5 |
qt |
Water |
| 1 |
c |
Celery; chunks |
| 1/2 |
c |
Celery Leaves; chopped |
| 1 |
c |
Onion; chopped |
| 7 |
|
Chicken Bouillon Cube |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay Leaf |
| 1/2 |
c |
Parsley |
| 1 |
c |
Peas |
| 1 |
c |
Carrots; sliced |
| 1 |
c |
Green Beans |
| 8 |
oz |
Egg Noodles; Fine, cooked |
| 1/4 |
c |
Margarine |
| 1/4 |
c |
Flour |
INSTRUCTIONS
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,
converted by MM_Buster v2.0l.
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”