Saute in olive oil, diced onions, chopped celery and sliced carrots, toss in a mixture of french herbs, whatever you have on hand, rosemary, basil, thyme, marjoram. do not brown, just cook, stirring frequently until vegetables are a little soft and still a little al dente. Spoon the vegetable mixture into a Creuset stock pot.
Add the carcass of your turkey (with some meat left on the bones) to the pan. Add a container of organic chicken or turkey broth and 4 or 5 cups of water, until the turkey is covered. Turn to low/medium heat and cover. Monitor, often, so that liquid levels stay high. Occasionally adjust seasoning, adding salt and pepper to taste, and a little red pepper if you’re feeling brave. Add more broth if needed.
Cook for 1 and a half hours. If you want a heartier soup, towards the end, add pasta or potatoes or cut ears of raw corn and cook a little longer for potatoes, but 10 minutes more for pasta or corn. If you want more vegetables, add a package of raw peas 8 minutes before you’re done.
Reheat and serve! With any bread, cornbread, or muffins you have around.
-AE