Directions:
- In large kettle, cook turkey carcass with water to make 3-qt. stock. Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
- In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through. Yield: 4 to 4-1/2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.67 Kcal (1527 kJ) | ||
| Calories from fat | 146.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.27g | 25% | |
|---|---|---|---|
| Cholesterol | 242.49mg | 81% | |
| Sodium | 77.97mg | 3% | |
| Potassium | 203.54mg | 4% | |
| Total Carbs | 38.42g | 13% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 14.49g | 29% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 2.2mg | 73% | |
| Iron | 1.2mg | 7% | |
| Calcium | 73mg | 7% | |
| Amount Per 100 g | |||
| Calories | 92.42 Kcal (387 kJ) | ||
| Calories from fat | 37.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 25% | |
|---|---|---|---|
| Cholesterol | 61.45mg | 81% | |
| Sodium | 19.76mg | 3% | |
| Potassium | 51.58mg | 4% | |
| Total Carbs | 9.74g | 13% | |
| Sugars | 0.42g | 7% | |
| Dietary Fiber | 0.27g | 4% | |
| Protein | 3.67g | 29% | |
| Vitamin C | 0.7mg | 5% | |
| Vitamin A | 0.6mg | 73% | |
| Iron | 0.3mg | 7% | |
| Calcium | 18.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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