GET R DONE! Soup's ON!

Welcome to this weeks' segment of GET R DONE FRIDAY!

If you are visiting and would like to join us, please do! It is very easy! All you have to do is:

• Create post about a project you have completed - it can be something 'crafty', remodeling, planting a vine or a vineyard - it's totally up to you!

• Link in with the Mr. Linky at the bottom of this post.

• Visit all the participates and leave a comment so they know you have stopped by.

NOTE: Be sure to refer viewers back to my blog so everyone can see who is participating today, and if you like - include the GET R DONE FRIDAY picture button (seen at the top of today's post) in your write-up. Please have your post up before linking in with a perma-link. Thanks so much!Today's GET R DONE is just soup in the pot...Turkey Noodle Soup, to be exact! The first thing you need to select after readying your ingredients is a pot to cook it in. Hmmmm. What should I use? Seems to me that Penniwig put Homer up to this - - No thanks, Dearies - I prefer the more conventional type of pots! No WORM BOXES - not even as Halloween draweth nigh!!! NAY, I SAY! Below is my recipe.

Recipe:

Left-over cooked carcass from a 15-20 lb. turkey
5 qts. water
1 c. chopped celery
1/2 c. chopped celery leaves
1 c. chopped onion
7 chicken bouillon cubes
1 tbsp. salt
1/4 tsp. ground black pepper
1 bay leaf
1/4 c. butter
1/2 c. chopped parsley (can use dried herbs if fresh are not available)
1 c. fresh, frozen or canned peas
1 c. sliced carrots
1 c. cut green beans (optional)
4 c. (8 ounces) fine egg noodles
1/4 c. all-purpose flour

In 8 quart kettle or Dutch oven, place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf. Heat to boiling - then lower heat; cover and simmer 1 hour. Remove carcass and let cool.

Refrigerate broth until fat has congealed on top, then skim it off and discard.

Re-heat broth. Add parsley, peas, carrots and peas to soup. Heat to boiling - then reduce heat and simmer 10 minutes or until vegetables are just tender. I like to add some garlic to my soup this time of year - personal preference! Wards off Vampires. And Penniwigs too!

Remove meat from carcass and return pieces to soup. Discard bones. Heat soup to boiling. Add noodles and cook uncovered 10 minutes. Melt butter in small pan, add 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.

The flour and butter, of course, are thickening agents. Disregard those ingredients if you prefer thinner soup!


GET R DONE!!! ......and Have a great weekend!