I hope that all of you were able to gather with your family and friends around a Thanksgiving table this week to create some new memories. The relationships that happen around the table and in the kitchen are much more important than the food that is served.

I always plan for a few extra servings of turkey on Thanksgiving so that there are plenty of leftovers. We look forward to turkey sandwiches and wraps all weekend. I also have big plans for that turkey carcass - SOUP!

I made a test batch of soup a couple of weeks ago. Remember that bistro roast chicken? Well, it was so flavorful and juicy that I couldn't bear to waste any of it. I carved off as much meat off of the carcass as I could and then I used the rest to make the most delicious chicken soup.

I found my inspiration for my soup on the Williams Sonoma website and even though their version was for a turkey soup - my chicken was a great substitute. I am going to give you the Williams Sonoma version as it appears on the website - just in case you would prefer to do it with your leftover Thanksgiving turkey.

Roast Turkey Vegetable Soup with Rice

For the turkey stock:

Carcass from roast turkey
3 to 3 1/2 quarts water, or as needed
1 large yellow onion, chopped
2 carrots, peeled and chopped
1 celery stalk, chopped
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
5 Tbs. olive oil
1 1/2 cups chopped yellow onion
2/3 cup peeled and diced carrot
1/2 cup diced celery
2/3 cup long-grain white rice
2 cups sliced white button mushrooms
2 cups broccoli florets
2 cups diced cooked turkey
2 tsp. chopped fresh thyme
Salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat-leaf
parsley (optional)
1/4 cup grated Parmigiano-Reggiano
cheese (optional)

Directions:

To make the stock, with your hands, break the carcass into big pieces and place them in a large stockpot with water to cover.

Bring to a boil over high heat, skimming off any foam that forms on the surface. Reduce the heat to low, cover and simmer for about 1 hour, skimming as needed.

Add the onion, carrots, celery, parsley, thyme and bay leaf. Cover partially and continue to simmer for about 1 1/2 hours more.

Line a chinois or other fine-mesh sieve with damp cheesecloth, pour the stock through the sieve into a large saucepan and return to high heat. Bring to a boil, adjust the heat to maintain a gentle boil and cook, uncovered, skimming if needed, until reduced to about 8 cups, about 1 hour.

Remove from the heat and refrigerate, uncovered, until chilled, about 6 hours, then lift off and discard the fat solidified on top.

In a large saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the onion, carrot and celery and sauté, stirring often, until the onion is tender and translucent, about 10 minutes. Add the rice and stock and bring to a boil.

Reduce the heat to low and simmer until the rice is tender, about 15 minutes.

These next 2 steps, I completely eliminated because I was serving this soup to teenagers. (notorious haters of mushrooms and broccoli.)

Meanwhile, in a sauté pan over medium-high heat, warm the remaining 3 Tbs. oil. Add the mushrooms and sauté, stirring often, until tender, 8 to 10 minutes. Set aside. Bring a saucepan three-fourths full of lightly salted water to a boil over high heat, add the broccoli florets and cook until tender but not falling apart, about 5 minutes. Drain, immerse in cold water to stop the cooking, drain again and set aside. Add the turkey, mushrooms, broccoli and thyme to the saucepan and continue to cook until all the ingredients are heated through, about 10 minutes. Season with salt and pepper.

Ladle the soup into warmed bowls and sprinkle with the parsley or cheese. Serves 6 to 8.