Read all the directions before you start. I make this from scratch, so it is hard to tell you how much of the seasonings and vegetables I use, but remember seasonings is the most important ingredient to soup. If you feel you need to add more seasonings you can start with more poultry seasoning.
Split turkey carcass in pieces and put in stockpot. Cover completely with water. I use about one teaspoon of kosher salt. Add 2 yellow onions in chunks, 2 fresh rosemary springs, 2 bay leaves, a little more kosher salt, pepper, 4 whole cloves of garlic.
Let boil for 4 hours. Skim the top often.
In the meantime sauté 1 medium chopped yellow onion and 2 chopped garlic gloves in olive oil, add salt and pepper.
Start to cut your vegetables while soup is boiling/simmering. Chop one bag of carrots, 1/2 bag of celery, 2 yellow onions, mince 4 gloves of garlic, slice one pound of mushrooms.
Salt and Pepper,
Sliced 1 lb Mushrooms
Strain turkey stock. Be sure to strain well. Remove all bones, bay leaves, rosemary leaves, excess grease etc. You want just the broth for your soup besides the meat. Shred all extra meat from broth and bones. Pour turkey broth into clean stockpot, add shredded turkey and start to reheat. Note: You can let the turkey cool then pull off meat and put in soup at the end!
Add Vegetables, sautéed onions and garlic, plus 4 more minced garlic to the turkey stock. Do not add mushrooms until the end (read at the bottom).
Mix seasonings and add to stock, plus 2 quarts chicken stock and 2 Tablespoons tomato paste. Bring to a boil. Cook until tender. Approximately 45 minutes, maybe more.
Add 1 pound of sliced mushrooms, just until they are heated through. If you put the mushrooms in too early they turn mushy and they will make soup watery.