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In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
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Heat to boiling; reduce heat, cover and simmer for 1 hour.
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Remove the bones to a platter and let c ool.
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4
Add the parsley through to green beans.
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Heat to boiling; reduce heat and simmer for 10 minutes.
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Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
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Heat to boiling; add noodles and cook uncovered for 10 minutes.
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8
Melt butter in a small frying pan; stir in flour.
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Cook over low heat, stirring constantly, until the flour browns.
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Stir into boiling soup.
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When the soup returns to a boil; reduce heat and simmer for 5 minutes.
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Serve hot in large bowls - as if there were any other kind! - Enjoy.
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Notes: I serve this with fresh French Bread and butter.
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14
I have used yellow beans and a mixture of both.
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15
Once I wound up using frozen mixed vegetables - and it was still good.
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16
On two makings, chicken was substituted for the turkey - and it turned out well.
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Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
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To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
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Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
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If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.
