*  Exported from  MasterCook II  *
 
                                Turkey Soup
 
 Recipe By     : New York Times Heritage CookBook
 Serving Size  : 6    Preparation Time :4:00
 Categories    : Chicken & Poultry                Easy
                 Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    turkey carcass -- broken up
                         turkey gravy -- leftover
                         turkey giblets -- if available
    8      cups          water
    2      teaspoons     salt
    2      sprigs        parsley
    2                    celery ribs, with leaves -- diced
    2                    onions -- sliced
    1                    bay leaf
      1/2  teaspoon      thyme
    2      tablespoons   rice -- uncooked
    1                    carrot -- thinly sliced
    1      cup           diced turkey
                         tabasco sauce -- to taste
    2      tablespoons   parsley -- chopped
 
 1.  Place the carcass, gracy, giblets, water, salt, parsley springs,
 celery, onions, bay leaf and thyme in a large kettle.  Bring to a boil
 and simmer three hours.
 
 2.  Strain soup and skim off the fat.  Add the rice and carrot and
 cook fifteen minutes, or until tender.
 
 3.  Add the turkey meat, Tabasco and chopped parsley.
 
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