Published November 1, 2000.
To make a great soup with the leftover Thanksgiving bird, add one unusual ingredient.
Turkey soup usually starts out with remnants of the holiday bird, resulting in a bland soup with little turkey flavor.
A soup with rich turkey flavor that's made without an all-day simmer.
Make a classic stock with carrots, onions, celery, and garlic, and enhance the flavor with white wine, which deepens the turkey flavor. After just four hours the stock is fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey.
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