Yield: 12 Servings
|1||Turkey carcass; 10 pound turkey|
|1 cup||Converted rice|
|3 larges||Carrots; peeled and sliced|
|1 small||Bay leaf|
Break up turkey into large Dutch oven, add water, salt and pepper, simmer for
1½ hours. Remove bones.
In skillet with no oil, brown rice until golden and add to soup. Also add carrots, thyme and bay leaf simmer for 15 minutes. Add tomatoes and peas, cook another 15 minutes or until carrots are cooked. Remove bay leaf and serve.
Recipe by: Pillsbury Classics
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "LauraG" <gaggini@...> on Dec 15, 1997