1 turkey carcass
1 sm. onion
1 qt. water
1/2 tsp. monosodium glutamate
1/2 lb. fresh mushrooms, finely chopped
2 tsp. polyunsaturated oil
1 tbsp. chopped fresh parsley
1 can (13 oz.) evaporated milk
1 tbsp. flour
Salt and pepper (salt should be added just before serving to prevent curdling)

Combine turkey, onion, water, monosodium glutamate in large pot. Cook for 2 hours. Strain broth and refrigerate several hours so fat can be removed from top. You should have 3 cups water. Pick meat from bones, discard bones and skin. Mince and refrigerate the meat, covered.

In large skillet, brown mushrooms in 2 teaspoons oil. Add turkey meat and parsley. Add skimmed turkey broth to skillet. Mix canned milk and flour and add to skillet. Cook until hot and bubbling. Season to taste. 6 cup servings.