Creamed Turkey and Rice Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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A deliciously creamed turkey soup with rice, celery, onions, & carrots. This is my favorite soup. Ingredients:
1 turkey carcass (14 lb.) |
14 -16 cups water (just enough water to cover the turkey carcass) |
1 large onion, chopped fine |
3 stalks celery, sliced thin |
4 large carrots, sliced thin |
1/2 cup uncooked long grain white rice |
1 cup butter |
1 1/2 cups flour |
1 pint half-and-half cream |
5 cups diced cooked turkey |
1/2 teaspoon poultry seasoning |
6 teaspoons instant chicken bouillon granules |
salt & pepper |
Directions:
1. In a large soup kettle, add turkey carcass along with the water.
2. Bring to a boil, reduce heat to a simmer.
3. Cover and cook for 1 1/2 hours.
4. Remove bones; reserve meat for soup.
5. Strain stock; set aside.
6. In a large saucepan, combine onions, celery, carrots, rice and 1 quart (4 cups) of the stock.
7. Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.
8. In a large soup kettle, melt butter.
9. Blend in flour; heat until bubbly, but do not burn.
10. Add the half-and-half, and remaining 2 quarts (8 cups) of stock to the butter/flour mixture; cook and stir until bubbly.
11. Stir in the reserved vegetable mixture, reserved turkey meat, (plus the 5 cups of diced turkey) and seasonoings.
12. Heat slowly to serving temperature.
13. Serves 12-14.
14. Note: If using the full 16 cups of water, you may have at least 2 cups of stock leftover.
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