Saturday, November 26, 2011

Williamsburg Inn Turkey Soup

1 turkey carcass
4 quarts water
3 large onions, chopped fine
3 stalk celery, chopped fine
2 large carrots, chopped fine
1/2 cup uncooked long grain rice
1 cup butter
1 1/2 cups all-purpose flour
1 pint half-and-half
3 cups diced cooked turkey
1/2 tsp. poultry seasoning if desired
1 tsp. salt
pepper to taste

In a large kettle, cook turkey carcass with water to make 3 quarts stock (I cook it with carrots, onions, celery and garlic with peppercorns and thyme).  Strain stock, set aside.

In saucepan, combine onions, celery, carrots, rice and 1 quart of the stock.  Cook for 20 minutes, set aside.

In a large soup kettle, melt butter.  Blend in flour and heat until bubbly.  Add half and half and remaining 2 quarts stock to butter/flour mixture gradually; cook and stir until bubbly.  Stir in the reserved vegetable mixture, turkey and seasonings to taste.  Heat slowly to serving temperature.

Yield 4-4.5 quarts

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