Strongbow Inn Turkey Bone Soup

The best part of Thanksgiving leftovers after the delicious turkey sandwiches is the turkey soup. This recipe is from the Strongbow Inn cookbook which is comprised of fourteen sheets of 8 1/2 X 11 pale blue paper stapled together and containing many of the recipes for food served at that family favorite restaurant. The restaurant was sold in 2013 and closed, except for banquets and limited holiday brunches, in 2015. This link provides a bit of its history and a photo of a delicious turkey dinner.
http://www.inportercounty.org/PhotoPages/Valparaiso/Restaurants/Valparaiso-Restaurants027.html

Turkey Bone Soup

Broken bones and skin from turkey carcass
3 stalks of celery
2 carrots, quartered
1 onion, quartered
6 peppercorns
1 bay leaf
Salt to taste

Place all in a LARGE kettle. Cover with water. Bring to boil, and then simmer for two hours.

Cool slightly, strain, and return any chopped turkey meat scraps to stock. Chill thoroughly so that hardened layer of fat may be removed. Remove this before reheating stock.

Many varieties of turkey soup may be made. One follows:

For each QUART of stock, melt 2 T. butter in a skillet. Add 2 T. flour, cook about one minute to blend and brown slightly. Pour some hot stock into browned mixture. Stir and cook until slightly thickened. Pour this into remaining stock. Simmer 15 minutes. Serve hot.

Strongbow Turkey Soup

4 cups diced celery
1 cup minced onion
1/2 cup butter or margarine
1 cup rice or noodles (cooked previously)
8 cups turkey broth
2 cups finely chopped turkey meat
1/2 tsp. chopped parsley for each bowl

Cook celery and onion in butter until transparent and soft, but not brown. Remove from heat and add broth, chopped turkey, and rice or noodles. Sprinkle parsley in each bowl to garnish.

Note: The recipe does not mention heating all together, but cold turkey soup wouldn't taste very good.