williamsburg turkey soup
(1 rating)
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Thick and delicious, a great way to use leftover turkey. My family looks forward to the soup more than Thanksgiving dinner.
(1 rating)
yield
16 serving(s)
prep time
1 Hr
cook time
30 Min
Ingredients For williamsburg turkey soup
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1turkey carcass
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4 qtwater
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1 cbutter
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1 call-purpose flour
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3onions, finely chopped
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2carrots, scraped and diced
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2celery stalks, chopped
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1 clong-grain rice, uncooked
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1 Tbspsalt
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3/4 tsppepper
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2 chalf and half
How To Make williamsburg turkey soup
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1Place 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
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2Heat butter in a large Dutch oven; add flour, and cook over medium heat 5 minutes, stirring constantly. (Roux will be a blond color.)
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3Add 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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