Williamsburg turkey soup - sl, 11/90 Recipe

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Williamsburg turkey soup - sl, 11/90

Artist:	_	Yield:	5
Categories:	Poultry, Soups & Stews, Turkey	Rating:	0
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Ingredients:

1		Turkey carcass
4	quart	Water
1	cup	Butter or margarine
1	cup	All-purpose flour
3	each	Onions, chopped
2	large	Carrots, diced
2	each	Stalks celery, diced
1	cup	Long-grain rice, uncooked
2	tbsp	Salt
3/4	tbsp	Pepper
2	cup	Half-and-Half

Procedures:

1	Place turkey carcass and water in a large dutch oven; bring to a boil.
2	Cover, reduce heat, and simmer 1 hour.
3	Remove carcass from broth, and pick meat from bones.
4	Set broth and meat aside.
5	Measure broth; add water if necessary to measure 3 quarts.
6	Heat butter in large dutch oven; add flour, and cook over medium heat, stirring constantly, 5 minutes.
7	(roux will be a very light color).
8	Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring ofen.
9	Add broth, turkey, rice, salt, and pepper; bring to a boil.
10	Cover, reduce heat, and simmer 20 minutes or until rice is tender.
11	Add half-and-half, and cook until thoroughly heated.
12	Yield: 4 ?quarts recipe from rhea hatch in november, 1990 "southern living".
13	Typos by jeff pruett.
14	Bobbie"s note: i used 2 cups skim milk to reduce fat content.
15	Omitted salt, and pepper.
16	Tasted delicious!