(Leftover) Turkey Soup

Bones from 1 whole cooked turkey

3 quarts of water

Leftover turkey, pulled (as much or as little as you have left)

1 cup onion, diced

1 cup bell pepper, diced

1/2 cup celery, diced

1 pound sliced mushrooms

1 lemon, sliced and seeds removed

2 cans cream of mushroom soup

1 tablespoon Worcestershire sauce

2 tablespoons sherry

1 bay leaf

2 teaspoon parsley flakes

1 cup of Basmati rice

In a large pot, simmer the turkey bones with 3 quarts of water for 30 minutes.  Use a slotted spoon to remove the bones from the pot.  Pull any remaining meat off of the bones and return the meat to the pot; discard the bones.

Add the remaining pulled turkey, plus the next ten ingredients (through parsley flakes).  Simmer for 30 minutes.  Stir in the rice and simmer for 15 minutes more, or until the rice is done.

Belle of the Kitchen