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Turkey Soup
Yield: 5 quarts
1 turkey carcass
4 qt water
1 cup butter or margarine
1 cup all-purpose flour
3 onions, chopped
2 carrots, diced
2 stalks celery, diced
1 cup long-grain rice, uncooked
2 tsp salt or less
3/4 tsp pepper
2 cups half-and-half or milk
Place turkey carcass and water in a large Dutch oven; 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. Heat butter in
large Dutch oven; add flour, and cook over medium heat, stirring
constantly, 5 minutes. (Roux will be a very light color.) Stir
onion, carrot and celery into roux; 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.
Yield: 4 1/2 quarts
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Turkey 01