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Recipe of the Month
Soups -
Williamsburg Inn Turkey Soup
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| INGREDIENTS |
- 1 turkey carcass
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4 quarts water
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3 large onions, chopped fine
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3 stalks celery, chopped fine
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2 large carrots, chopped fine
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1/4 cup uncooked long grain rice
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1 cup butter or margarine
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11/2 cups all-purpose flour
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1 pint half-and-half
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3 cups diced cooked turkey
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1/2 teaspoon poultry seasoning, if desired
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Salt and pepper to taste
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| 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. |
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