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Williamsburg
Turkey Soup
| 1 turkey carcass
4 quarts water 1 c butter 1 c all purpose flour 3 onions, chopped 2 large carrots, diced 2 ribs celery, diced 1 c long-grain rice (uncooked) 2 t salt ¾ t pepper 2 c half-and-half Place turkey carcass and water in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and pick meat from bones. Set broth and meat aside. Measure broth; add water if necessary to measure 3 quarts. Melt butter in large Dutch oven; add flour, and cook over medium heat, stirring constantly, until very light color, about 5 minutes. Stir onion, carrot and celery into butter/flour mixture; cook over medium heat 10 minutes, stirring often. Add broth, turkey, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated. Serves 12. Recipe from Southern Living.
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