Williamsburg Turkey Soup - Sl 11/90 Recipe
Yield: 5 quartsRecipe by luhu.jp
Ingredients:
1 each: , Turkey carcass
2 each: Stalks celery, diced
4 quart: , Water
1 cup: Long-grain rice, uncooked
1 cup: Butter or margarine,
2 tsp: Salt,
1 cup: All-purpose flour,
3/4 tsp: Pepper,
3 each: Onions, chopped
2 cup: Half-and-half,
2 large: Carrots, diced
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 a 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.
Recipe from Rhea Hatch in November, 1990 "Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95
Source from luhu.jp
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 a 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.
Recipe from Rhea Hatch in November, 1990 "Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95
Source from luhu.jp