Recipe: Leftover Turkey Soup

This is of course an approximation, since I never measure sh** when
I'm cooking. Still, I've made this twice in the past week (we had a
LOT of leftover turkey) and Dale and I LOVE the stuff. So, I thought
I'd jot it down for posterity, exactitude or no.

You will need:
A biga** pot
Water
Kasha

Carrots
Potatoes
Celery

Salt
Chicken Bouillion powder (or cubes)

Pepper
Curry Powder
Thyme
Parsley
Rosemary
Coriander (I like to grind my own, coarsely)
Lemongrass (the dried, ground kind)
Cardamom seeds (removed from outer shell and ground up)
Hoisin Sauce
Leftover Turkey
Leftover Turkey Drippings/gravy (include the fat!! yumyum) (about a
half-cup to a cup or more, depending on taste and how much soup you're
making)

01. Dump some water in the pot. Dump in some kasha. Don't worry
about making the kasha right because you'll had enough liquid to keep
it going. Turn it up to medium or so and let it start boiling while
you start working on other crap. Keep an eye on the water level, make
sure it stays liquidy.
02. Chop up some carrots and dump 'em into the boiling water/kasha as
you go.
03. Chop up some celery and dump it in.
04. Peel and then chop up some taters, dump 'em in. Again, make sure
the water level is at boiling, not too thick.
05. Sprinkle in some chicken bouillion powder and some salt. Not /
too/ much. The Bouillion is for added flavour; the salt can be added
later if there's not enough to begin with.
06. Continuing to watch the water level, pull apart the Leftover
Turkey and chop it up however you like. I steer clear of the fatty
areas and grisly parts, and of course, I never put in bone. (Who does?)
07. Add the remaining ingredients, including the drippings/gravy.
Here's an approximation of what I do:

For one big handful of chopped turkey, I do about 1 tablespoon of
curry powder, some freshly ground pepper (to taste), and 1/2 to 1 tsp
each of the other "bottled" spices. I add 2 tsp of the Hoisin Sauce.
Cardamom, probably two seeds. For each consecutive handful of turkey,
I add one more helping of all of the above.

I also start with one potato, one carrot (or sevenish baby carrots),
and one-two stalks of celery, and increase based on amount of turkey.

Turn down the heat to 1/4 the heat, and let it sit there for about 20
minutes. Stir now and again and add water to thin it out a bit as
needed.

YUM!!!!!!!!!!!!!!!!