Williamsburg turkey soup - sl 11/90

Yield: 5 quarts

Measure Ingredient
1 each ;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

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 a 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 often. 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: 4-½ quarts.

Recipe from Rhea Hatch in November, 1990"Southern Living".

Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-18-95

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