Williamsburg turkey soup - sl~ 11/90

5 Quarts

Ingredients

Quantity Ingredient
1 Turkey carcass
4 quarts Water
1 cup Butter or margarine
1 cup All-purpose flour
3 eaches Onions, chopped
2 larges Carrots, diced
2 eaches Stalks celery, diced
1 cup Long-grain rice, uncooked
2 teaspoons Salt
¾ teaspoon Pepper
2 cups Half-and-Half

Directions

Place turkey carcass and water in a large Dutch oven; bring to a boil.

Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones. Set broth and meat aside. Measure broth; add water if necessary to measure 3 quarts. Heat butter in large Dutch oven; add flour, and cook over medium heat, stirring constantly, 5 minutes. (Roux will be a very light color.) Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring ofen.

Add broth, turkey, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated.

Yield: 4½ quarts

Recipe from Rhea Hatch in November, 1990 "Southern Living". Typos by Jeff Pruett. Bobbie's Note: I used 2 cups skim milk to reduce fat content. Omitted salt, and pepper. Tasted delicious!

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