CREAMED TURKEY AND RICE SOUP
A deliciously creamed turkey soup with rice, celery, onions, & carrots. This is my "favorite" soup.
Provided by Cindi M Bauer
Categories Poultry
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup kettle, add turkey carcass along with the water.
- Bring to a boil, reduce heat to a simmer.
- Cover and cook for 1 1/2 hours.
- Remove bones; reserve meat for soup.
- Strain stock; set aside.
- In a large saucepan, combine onions, celery, carrots, rice and 1 quart (4 cups) of the stock.
- Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.
- In a large soup kettle, melt butter.
- Blend in flour; heat until bubbly, but do not burn.
- Add the half-and-half, and remaining 2 quarts (8 cups) of stock to the butter/flour mixture; cook and stir until bubbly.
- Stir in the reserved vegetable mixture, reserved turkey meat, (plus the 5 cups of diced turkey) and seasonoings.
- Heat slowly to serving temperature.
- Serves 12-14.
- Note: If using the full 16 cups of water, you may have at least 2 cups of stock leftover.
Nutrition Facts : Calories 393.2, Fat 23.2, SaturatedFat 13.5, Cholesterol 100.1, Sodium 802.4, Carbohydrate 24.2, Fiber 1.6, Sugar 2, Protein 21.4
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