1 turkey carcass
4 qts. water
4 chicken bouillon cubes
2 tbsp. Beau Monde seasoning
3 stalks celery
3 carrots
1/2 c. chopped parsley
1 sliced onion
3 tbsp. cornstarch
1 pkg. frozen peas and carrots
6 egg yolks
1 c. (1/2 pt.) heavy cream
Grated Parmesan cheese
Pepper

Remove meat from carcass. Discard skin and fat. Cut meat into bite size pieces. Set aside. Place carcass in large pot. Cover with water. Add bouillon cubes, Beau Monte seasoning, celery, carrots, parsley, onion, and pepper. Bring to boil. Reduce heat, cover, and simmer 1 hour. Remove bones from broth. Strain. Mix cornstarch with 3 tablespoons broth and add to soup. Bring to boil. Reduce heat. Add peas and carrots. Beat egg yolks with cream. Gradually add 1 cup broth to egg mixture, stirring constantly. Add to broth slowly. Add meat. Cook until thick. Salt and pepper to taste. Sprinkle with cheese.