Title: Turkey Noodle Soup
Categories: Soup
Yield: 10 servings

15 lb Turkey Carcass (Bones);
-cooked
5 qt Water
1 c Celery; chunks
1/2 c Celery Leaves; chopped
1 c Onion; chopped
7 Chicken Bouillon Cube
1 tb Salt
1/4 ts Pepper
1 Bay Leaf
1/2 c Parsley
1 c Peas
1 c Carrots; sliced
1 c Green Beans
8 oz Egg Noodles; Fine, cooked
1/4 c Margarine
1/4 c Flour

In Dutch oven pot place turkey carcass, water, celery, leaves, onion,
bouillon cubes, salt, pepper and bay leaf. Heat to boiling; lower heat;
cover and simmer 1 hour. Remove carcass and let cool.

Add parsely, peas, carrots and green beans to soup; heat to boiling; reduce
heat and simmer 10 minutes until vegetables are just tender.

Remove meat from carcass and return meat to soup. Throw out bones. Heat
soup to boiling; add noodles, cook, uncovered 10 minutes.

Melt margarine in small frying pan; stir in flour. Cook over low heat,
stirring constantly until flour is browned. Stir into boiling soup.

Return to boiling and stir. Reduce heat and simmer 5 minutes.

Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.