Enchilada Turkey Soup

Enchilada Turkey Soup

From: Chef/restaurant manager Dorian Mills, The Guenther House, San Antonio. Yield: 24 servings, 8 oz. each.

TURKEY AND STOCK:
3 quarts cold water
4 lb.turkey parts (wings, legs, thighs, breast)
1 large carrot, peeled and cut into 3 chunks
1 large sweet onion, quartered
2 stalks celery, rough cut

SOUP:
1 lb. unsa

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