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Ingredients

• Carcass from roast turkey
• 3 to 3 1/2 quarts water, or as needed
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 4 fresh flat-leaf parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
  
  
• 5 Tbs. olive oil
• 1 1/2 cups chopped yellow onion
• 2/3 cup peeled and diced carrot
• 1/2 cup diced celery
• 2/3 cup long-grain white rice
• 2 cups sliced white button mushrooms
• 2 cups broccoli florets
• 2 cups diced cooked turkey
• 2 tsp. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 1/4 cup chopped fresh flat-leaf
  ; ;parsley (optional)
• 1/4 cup grated Parmigiano-Reggiano
  ; ;cheese (optional)

Description

Next Time You Serve A Roast Turkey, Use The Leftovers To Make This Comforting Soup. Cut Off Any Meat Thats Clinging To The Bones And Wrap It So It Does Not Dry Out. Then Use The Carcass To Make The Stock.

Williams-Sonoma