AFTER-THANKSGIVING TURKEY SOUP
Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use.
Provided by AZPARZYCH
Categories Stocks
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- 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 quart 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 quart 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 tender.
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