*  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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