Everyone but my Mom (too many mushrooms) loves this one. If I make it for Mom the mushrooms are left out. This is a great recipe to use after Thanksgiving when you're trying to figure out what to do with all the left-overs.
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- turkey carcass
- 2 qt
- 1 medium
- onion, halved
- 1/2 tsp
- bay leaves
- 1 c
- carrots, chopped
- 1 c
- uncooked rice
- 1/3 c
- chopped celery
- 1/4 c
- chopped onion
- 1 can(s)
- condensed cream of chicken or cream of mushroom soup, undiluted
- 1 pkg
- sliced mushrooms (optional)
- meat from the turkey carcass. i used meat from a turkey i had cooked at an earlier time and frozen.
1Place turkey carcass in a stockpot. Add water, onion, salt, and bay leaves. Cover and simmer for 2 hours.
Or...skip this step and use previously made stock of any kind-chicken, turkey, or vegetable.
2Remove carcass, cool. Strain broth and skim off fat. Discard onion and bay leaves. Return the broth to the pan.
or..use 2 quarts of previously made broth as mentioned above.
3Add carrots, rice, celery, chopped onion, and mushrooms to the broth and simmer until rice and vegetables are tender. 20-45 minutes depending on what kind of rice you use.
4Add turkey from the carcass or leftover frozen turkey. Add cream soup and heat through.
5Season with salt and pepper to taste.
About this Recipe
Course/Dish: Turkey Soups