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Williamsburg Inn Turkey Soup

 Williamsburg Inn Turkey Soup
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.
18 ServingsPrep: 15 min. Cook: 30 min.


  • 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.