Busters Recipes

Turkey Soup

1 roasted turkey carcass with some meat attached
2 1/2 quarts water
1 medium-size onion, sliced
1 medium-size carrot, sliced
5 cups finely shredded napa cabbage
Salt and pepper
Chopped parsley

Stir turkey carcass of any large pieces of meat; dice enough meat to make 2
cups and set aside.
In a 5 to 6-quart pan, combine turkey carcass, water, onion and carrot.
Bring to a boil over high heat; then reduce heat, cover, and simmer for 2
hours.
Let cool slightly, then pour through a fine wire strainer set over a bowl.
Remove any remaining meat from bones; stir into broth along with diced
turkey meat. Discard vegetables and bones.
Return broth mixture to pan. Skim and discard any fat from broth; then bring
to a boil over high heat. Add cabbage; reduce heat, cover, and simmer until
cabbage is tender to bite, about 10 minutes. Season to taste with salt and
pepper.
To serve, ladle soup into bowl; garnish with parsley, if desired. Serves 8