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After-Thanksgiving Turkey Soup
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1 leftover turkey carcass (from a 12- to 14-pound turkey)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper
Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to
a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set
aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set
aside. In a soup kettle or Dutch oven, saute the onions, carrots and celery in
butter until tender. Reduce heat; stir in flour until blended. Gradually add 1
qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until
thickened. Add cream, rice, salt, bouillon, pepper, remaining broth and
reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |