Turkey Soup

Prep Time: 30 mins | Cook Time: 3 hours | Course: Dinner | Servings: 6

Turkey soup made with the leftover turkey bones, veggies and pasta stars. Soup is perfect for warming you, heart and soul in the winter. This soup is a great way to get one more day of turkey goodness after Thanksgiving.

1 leftover turkey carcass

15 oz mirepoix or ½ cup each; onion, carrot and celery

1 cup mushrooms, diced

7 garlic cloves, minced

2 bay leaves

2 tsp onion powder

1 tsp onion salt

1 tsp green goddess seasoning blend from Trader Joes, optional

1 tsp oregano

1 tsp parsley

1 tsp Italian seasoning

1 tsp garlic granules

1 tsp basil, dried

Salt and pepper, to taste

Garlic salt, to taste

½ cup pasta stars or other small pasta

Worcestershire, a dash

Baguette slices, toasted

Truffle brie or brie, slices

Boil the turkey bones in a stockpot covering the carcass in water and adding more as necessary. Simmer for 2-3 hours. Take the bones out and let cool on a platter. Strain the broth with a sieve and return to the pot. Add the onion, carrot, celery and mushrooms to the pot. Stir in the garlic and seasonings. Strip the bones of the extra meat, careful not to get any little bones and return to the pot. Cook until veggies are tender, add in the pasta stars and cook for about 15 minutes longer. Add worcestershire and taste for seasonings, adding additional salt and pepper as needed. Ladle soup into bowls and top with the baguette crouton and a wedge of brie or other melty cheese.