Turkey Soup With Root Vegetables

Step 1: To make the broth: chop the turkey carcass into 3 or 4 pieces so that it will fit in a large pot - place in pot with 3 quarts of water and bring to a boil over medium heat. Skim any scum that collects on the surface. Add the vegetables, herbs and pepper (-peppercorns). Keep broth at a simmer for 3 hours. Cool to room temperature and strain into another pot. Set aside 8 cups.

Step 2: To make the soup: heat oil in large pot over medium heat. Add onion and saute until softened (10 minutes). Add celery, carrots, parsnips and rutabaga and saute another 5 minutes. Stir in garlic and parsley cooking another minutes or so and then add the 8 cups of broth and bring to a simmer; season with salt and pepper and partially cover the pot. Cook vegetables until tender (15 minutes). Stir in orzo and any meat that has been chopped from the boiled carcass and cook another 5-10 minutes. Cover and remove from heat and let stand 5 minutes.

Step 3: Taste and adjust seasoning.

Step 4: Ladle into soup bowls and serve with Parmesan if desired.