WILLIAMSBURG TURKEY SOUP
Thick and delicious, a great way to use leftover turkey. My family looks forward to the soup more than Thanksgiving dinner.
Provided by Martha Williams
Categories Turkey Soups
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Place turkey carcass and water in a large Dutch oven. May add additional celery, carrots and onions not listed in recipe. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and remove meat from bones. Set broth and meat aside. Measure broth; add water, if necessary, to measure 3 quarts
- 2. Heat butter in a large Dutch oven; add flour, and cook over medium heat 5 minutes, stirring constantly. (Roux will be a blond color.)
- 3. Add onion, carrot, and celery to roux; cook over medium heat 10 minutes, stirring often. Add 3 quarts broth, turkey meat, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half; cook until thoroughly heated.
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