Thursday, September 26, 2013

{soups-salads-and-salad-dressings} After-Thanksgiving Turkey Soup Recipe

 

After-Thanksgiving Turkey Soup Recipe


As much as my family loves Thanksgiving, they look forward to this cream soup using leftover turkey even more. It makes a big batch that we can enjoy for days. —Valorie Walker, Bradley, South Carolina


    16 Servings
    Prep: 15 min.
    Cook: 2-1/2 hours + cooling


Ingredients

    1 leftover turkey carcass (from a 12- to 14-pound turkey)
    3 medium onions, chopped
    2 large carrots, diced
    2 celery ribs, diced
    1 cup 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 granules
    3/4 teaspoon pepper


Directions

    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 qt. broth. 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 qt. 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. Yield: 16 servings (about 4 quarts).



Originally published as After-Thanksgiving Turkey Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140







             Beth Layman  :)


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