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“When I smoked a turkey one Thanksgiving, I didn’t want to waste a thing,” writes Charlene Powell of Wichita, Kansas. “So I boiled the carcass, strained the broth and picked out the good pieces of meat. I used this broth to make soup, along with a wild/brown rice blend, mushrooms, celery and carrots.”
Our grandson does lots of deep-sea fishing and keeps us
stocked with fish. After baking…
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Stuffing mix is an easy addition to Carol Rindlisbacher’s homemade soups. She drops small scoops…
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