Basic Turkey Soup

Turkey Broth
1 leftover turkey carcass
2 quarts water
1 chicken bouillon cube
1 celery rib with leaves
1 small onion, halved
1 carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme

Turkey Vegetable Soup
8 cups turkey broth
2 chicken bouillon cubes
1/2 to 3/4 teaspoon pepper
4 cups sliced carrots, celery and/or other vegetables
3/4 cup chopped onion
4 cups diced cooked turkey

Place all broth ingredients in a large soup kettle; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.

For soup, combine broth, bouillon, pepper, vegetables and onion in a large soup kettle. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Makes 8-10 servings.