Williamsburg Turkey Soup - Sl~ 11/90 Recipe
Yield: 5 QuartsRecipe by luhu.jp
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 tsp: Salt,
3/4 tsp: Pepper,
2 cup: Half-and-Half,
Directions:
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 ofen.
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
Recipe from Rhea Hatch in November, 1990 "Southern Living". Typos by
Jeff Pruett. Bobbies Note: I used 2 cups skim milk to reduce fat
content. Omitted salt, and pepper. Tasted delicious!
Source from luhu.jp
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 ofen.
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
Recipe from Rhea Hatch in November, 1990 "Southern Living". Typos by
Jeff Pruett. Bobbies Note: I used 2 cups skim milk to reduce fat
content. Omitted salt, and pepper. Tasted delicious!
Source from luhu.jp