Brown Garlic Yam Soup

• 1 cooked turkey carcass, divided into parts
• 2 tablespoons rendered turkey fat, plus 1 tablespoon
• 20 cloves garlic
• 2 large yellow onions, rough cut
• 2 large carrots, peeled and rough cut
• 2 ribs celery, rough cut
• 4 thyme sprigs
• 1 teaspoon whole black peppercorns
• 1 quart turkey stock
• 2 cups cooked and cold (leftover) yams
• 1/2 cup cleaned, stemmed and quartered shiitakes
• 1/2 cup leeks
• 1/2 cup sour cream
• 1 lime, juiced
• 1 tablespoon chives, chopped

1. Place carcass, wings, and bones in a small stockpot and cover with cold water.
2. Bring to a simmer.
3. Place unwashed roasting pan back on a hot burner and add 2 tablespoons rendered turkey fat.
4. Brown the garlic, onions, carrots, and celery.
5. Add vegetables to the stockpot with the carcass with the thyme and peppercorns.
6. Bring to a simmer and let cook for 2 to 3 hours.
7. Strain and remove all the bones.
8. Save the vegetables and place back in the stockpot with the 1 quart of turkey stock.
9. Add the leftover yams and puree with butter.
10. Check for seasoning.
11. In a separate small saute pan, heat up the remaining rendered turkey fat.
12. Saute the shiitakes and leeks together until mixture is dry and very fragrant.
13. Chop up the shiitake-leek mixture and fold in with the sour cream, juice, and chives.
14. Plating: Serve in warm soup plates and place a small dollop of sour cream on top.
15. Beverage: Leftover buttery California Chardonnay

turkey carcass, turkey, garlic, yellow onions, carrots, celery, thyme, whole black peppercorns, turkey, cold, leeks, sour cream, lime, chives

Taken from www.foodnetwork.com/recipes/brown-garlic-yam-soup-recipe.html (may not work)