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Homemade Turkey Soup
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1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle;
bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove carcass;
cool. Strain broth and skim off fat; discard onion and bay leaves. Return broth
to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until
rice and vegetables are tender. Remove turkey from the bones; cut into bite-size
pieces. Add turkey and cream soup to broth; heat through.
Yield: 8-10 servings (about 2 quarts).
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |