The Phantom's Turkey Soup with Sherry  

1 turkey carcass

Place the meaty turkey bones into a large pot, cover with water, bring to a boil, and then simmer until the meat falls off the bones. About an hour. Lift the meat and bones from the broth. Set aside to cool slightly before removing meat from bones. Strain broth to remove particles. Return meat and broth to cook pot and then add the following ingredients: (the amounts may vary depending on much turkey you have.  I usually end up with a couple of cupfuls of meat.) 

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Then add:
1 yellow onion, diced
a couple of carrots sliced into rounds
several celery stalks, cut into small chunks
a small zucchini, cut into bite-sized pieces
1 teasp. Basil
salt and pepper to taste

Simmer all together for approximately 30 minutes, or until veggies are nice and tender.  Add a handful of pasta of your choice.  Just before serving, stir in a generous glug of cooking sherry.  (Taste it first to make sure it's fit for human consumption tho.)  This is a very nice soup for a hearty and crusty bread of your choice.

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