Williamsburg Turkey Soup A wonderful creamy turkey rice soup and it freezes well, too!
1 turkey carcass 4 quarts water 1 cup butter 1 cup all-purpose flour 3 onions, chopped 2 large carrots, diced 2 ribs celery, diced 1 cup long-grain rice (raw) 2 teaspoons salt 3/4 teaspoon pepper 2 cups half-and-half 1. Place turkey carcass and water in a large Dutch oven ; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones. Set broth and meat aside. Measure broth; add water if necessary to measure 3 quarts. 2. Heat butter in large Dutch oven; add flour, and cook over medium heat, stirring constantly, 5 minutes. (Roux will be a very light color.) Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often. Add broth, turkey, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated. Later. E-Mail: [email protected] Windows Live Messenger: [email protected] Skype: honeybunny1958 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
