After The Feast Turkey Vegetable Soup

stock:

carcass from roasted turkey, picked clean

1 large yellow onion, wash, unpeeled, quartered

1 large carrots,  scrubbed, coarsely chopped

2 stalks celery, coarsely chopped

3 garlic cloves, smashed, unpeeled

1 bay leaf

10 whole black peppercorns

soup:

1 tablespoon olive oil

1 large onion, chopped

2 ribs celery, chopped

2 large carrots, peeled and chopped

2 garlic cloves, minced

1 tsp fresh thyme

2 cups leftover turkey meat, shredded or chopped

1/2 to 1 teaspoon salt, taste as you add

1/8 teaspoon ground black pepper, to taste

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot.

Cover with cold water and set over medium-high heat and bring to boil, then immediately turn heat to simmer and slowly simmer for 1 hour.

Remove pot and pour the liquid through a fine mesh strainer into a large bowl or pot.  This should yield about 10 cups of broth.

Dry the inside of the stockpot a little with a paper towel.

To the stockpot add the oil and place over medium heat.

Add the chopped onion, celery, and carrots and cook until starting to get soft, about 5 minutes.

Add the minced garlic and thyme, stirring to combine for just 1 minute.

Pour in the reserved stock and bring to a gentle simmer; simmering until vegetables are just soft, about 8 to 10 minutes.

Add the leftover turkey meat, salt, and pepper, tasting to adjust seasoning.

Simmer just until turkey is heated through.

Will serve 4 to 6.