I tried making Recipe 188 this week, and I must say, it was a journey. I found myself with a turkey carcass from last week's roast, and this recipe seemed like the perfect way to use it up. I was initially daunted by the 4-hour simmering time, but I figured I could at least get some chores done while the kitchen filled with a comforting aroma. The biggest surprise was how the Harvey's Sauce (a.k.a. Worcestershire Sauce) added a depth of flavor that cut through the richness of the turkey and stock. It was like a little umami bomb going off in my mouth. This soup is perfect for the weeknight cook who wants to make the most of leftovers. The key is to start it in the morning or afternoon, so it's ready to go when you get home from work. The only thing I'd change next time is to add some vegetables to the stock for extra nutrition and texture. But as it stands, this is a hearty, comforting bowl of goodness that's sure to please. I ended up freezing half of it for another night.