Williamsburg Inn Turkey Soup

Submitted By: Pat Farley


  • 1 turkey carcass
  • 4 quarts water
  • 3 large onions, chopped fine
  • 3 stalks celery, chopped fine
  • 2 large carrots, chopped fine
  • 1/4 cup uncooked long grain rice
  • 1 cup butter or margarine
  • 11/2 cups all-purpose flour
  • 1 pint half-and-half
  • 3 cups diced cooked turkey
  • 1/2 teaspoon poultry seasoning, if desired
  • Salt and pepper to taste
  • Instructions

    In a large kettle, cook turkey carcass with water for 45 minutes to 1 hour to make three quarts stock. Remove bones; reserve meat for soup. Strain stock; set aside.
    In a saucepan, combine onions, celery, carrots, rice, and one quart of the stock. Cook for 20 minutes; set aside.
    In a large soup kettle, melt butter or margarine. Blend in flour, and heat until bubbly. Add half-and-half and remaining two quarts of stock to butter/flour mixture; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey, and seasonings to taste. Heat slowly to serving temperature.
    Yield: 4 to 41/2 quarts.