Post-Thanksgiving: Turkey vegetable soup

We had a really nice evening, and the menu–mostly cooked by Spencer–was pronounced perfect.
During the (lengthy) cleanup, I tossed the turkey carcass into a pot with onion, celery, and water and made turkey broth. This morning while I checked over online college applications for Zack, I also took a break and made turkey vegetable soup.
It came out really well, so for those of you contemplating those picked-over bones, some suggestions for soup:
1) Make a broth with the turkey carcass, some onion, carrot and other flavoring. Chill when done, skim off the fat on top the next morning.
2) Reheat the skimmed stock, then add chopped up turkey bits, 1/2 can diced, salt-free tomatoes, 1/2 cup frozen mixed veggies (corn, broccoli,peas, carrots, etc.
3) If you have roasted potatoes left over, mash some up and add to the soup.
4) Add some dried mushrooms–we like shitake.
5) Add some mashed chickpeas, canned are fine. Put some whole ones in as well.
6) Check the flavor and seasoning–I added some Indian curry powder, salt and pepper to my soup.
Cook on medium for 30-40 minutes so flavors can deepen and blend.
Tip: If you’re not sure about an ingredient, add sparingly. I’ve ruined lots of things by moving too fast to add. This is another realm where less is often more.