This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.
- 1 turkey carcass (from a 12- to 14-pound turkey)
- 4 quarts water
- 3 large onions, finely chopped
- 3 celery ribs, finely chopped
- 2 large carrots, finely chopped
- 1/4 cup uncooked long grain rice
- 1 cup butter, cubed
- 1-1/2 cups all-purpose flour
- 1 pint half-and-half cream
- 3 cups diced cooked turkey
- 1/2 teaspoon poultry seasoning, optional
- Salt and pepper to taste
- In large kettle, cook turkey carcass with water to make 3-qt. stock. Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
- In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through. Yield: 4 to 4-1/2 quarts.
Originally published as Williamsburg Inn Turkey Soup in Country Woman January/February 1989, p29
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