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!