After-Thanksgiving Turkey Soup |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 16 |
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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. Ingredients:
1 leftover turkey carcass |
3 medium onions, chopped |
2 large carrots, diced |
2 celery ribs, diced |
1 cup butter, cubed |
1 cup all-purpose flour |
2 cups half-and-half cream |
1 cup long grain rice, uncooked |
2 teaspoons salt |
1 teaspoon chicken bouillon granule |
3/4 teaspoon pepper |
Directions:
1. 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.
2. Remove carcass; cool. Set aside 3 quart broth.
3. Remove turkey from bones and cut into bite-size pieces; set aside.
4. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.
5. Reduce heat; stir in flour until blended.
6. Gradually add 1 quart of reserved broth.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.
9. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
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