Cream of Turkey and Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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After you've feasted on your holiday bird, here's an idea for the carcass. Ingredients:
1 turkey carcass |
1/2 cup butter or margarine |
1/2 cup all-purpose flour |
1 large onion, chopped (about 1 1/2 cups) |
2 shallots, chopped |
3 large carrots, scraped and chopped |
3 stalks celery, sliced |
1 cup uncooked long-grain rice |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme |
1 cup whipping cream |
Directions:
1. Place turkey carcass in a large stockpot or Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove carcass from broth, reserving 10 cups broth. Cool carcass, and pick meat from bones. Set meat aside.
2. Melt butter in stockpot over medium-high heat. Add flour and cook 5 minutes, stirring constantly. (Roux will be a blond color.) Add onion, shallots, carrot, and celery to roux; reduce heat to medium. Cook 10 minutes, stirring often. Stir in reserved broth, turkey meat, rice, salt, pepper, and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add whipping cream; simmer, uncovered, 5 minutes or to desired thickness.
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