williamsburg turkey soup

Name: Williamsburg Turkey Soup
Prep time: 1 h
Cook time: 30 min
Yield: 16
Ingredients: 1 - turkey carcass; 4 quart(s) water; 1 cup(s) butter; 1 cup(s) all-purpose flour; 3 - onions, finely chopped; 2 - carrots, scraped and diced; 2 - celery stalks, chopped; 1 cup(s) long-grain rice, uncooked; 1 tablespoon(s) salt; 3/4 teaspoon(s) pepper; 2 cup(s) half and half

(1 RATING)

42 Pinches

Martha Williams

Prestonsburg, KY

Updated on Jan 11, 2012

Thick and delicious, a great way to use leftover turkey. My family looks forward to the soup more than Thanksgiving dinner.

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prep time 1 Hr

cook time 30 Min

method ---

yield 16 serving(s)

Ingredients

1 - turkey carcass
4 quarts water
1 cup butter
1 cup all-purpose flour
3 - onions, finely chopped
2 - carrots, scraped and diced
2 - celery stalks, chopped
1 cup long-grain rice, uncooked
1 tablespoon salt
3/4 teaspoon pepper
2 cups half and half

How To Make williamsburg turkey soup

Step 1

Place turkey carcass and water in a large Dutch oven. May add additional celery, carrots and onions not listed in recipe. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and remove meat from bones. Set broth and meat aside. Measure broth; add water, if necessary, to measure 3 quarts

Step 2

Heat butter in a large Dutch oven; add flour, and cook over medium heat 5 minutes, stirring constantly. (Roux will be a blond color.)
Step 3

Add onion, carrot, and celery to roux; cook over medium heat 10 minutes, stirring often. Add 3 quarts broth, turkey meat, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half; cook until thoroughly heated.
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