Thursday, October 13, 2011

Soup Week-After Thanksgiving Turkey Soup

Every November I look forward to this soup. I found it on All Recipes a few years back and it instantly became an after-Thanksgiving tradition. It makes plenty of left-overs, but they don't last long. It's loved by grown-ups and kids alike. Feel free to make it your own and add whatever veggies your family likes.
1 left over turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup of butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon cubes
3/4 teaspoon pepper


  • Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 quarts of broth (freeze remaining broth for later use). Remove turkey from bones and cut into bite-size pieces; set aside.
  • In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.  

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