My mom is a master at homemade soups. I try, and family likes them OK, but in my mind I am never quite up to par.

Last year I brought a new neighbor some of my soup and she raved about it for days. My only secret was that my mom taught me to use fresh stock whenever possible. Oh-and the turkey was fresh too.

You can make it by following the directions below.

To make fresh stock:

1. Pile all your turkey bones and remnants into a pot.
2. Add water to the top of the bones if you want a few good containers of stock to freeze. Add water only halfway up if you want less of very rich stock.
3. Heat to boiling.
4. Reduce to simmer and add lid but make sure it keeps boiling.
5. Boil for several hours. I boil for 10-12 hours and sometimes add water but have to be careful of adding too much or it can really water down stock. The darker the stock, the richer it is.
6. Use strainer to divide juice and bones.
7. If you want, pick through bones to pull off and freeze more turkey meat. Your dog can also enjoy the bones at this point as they are fairly soft.
8. Pour stock into freezer containers that you have lids for. Place in refrigerator with lids set on top but not sealed for several hours or overnight.
9. Once solidified, scrape fat off of top of stock. Place lid on containers tightly and freeze until needed.
10. When you need the stock, run the container under hot water until the stock loosens and drops from container. Place in a pan on the stove and you are good to go.

To make soup:

1. Chop up yummy garden veggies. I use bok choy, spinach, peppers, carrots, onions and cabbage and add to stock in pan.
2. Add already cooked, leftover turkey.
3. Add your choice of potatoes, rice or noodles. This is optional if you want just a turkey and veggie soup.
4. Add seasoning of your choice. I use salt and pepper, garlic salt, thyme and fresh chives usually, but am not afraid to experiment. (smile)