Prep 1 hr 10 mins
Cook 40 mins
Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use.
- Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Remove carcass; cool. Set aside 3 quart broth.
- Remove turkey from bones and cut into bite-size pieces; set aside.
- In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender.
- Reduce heat; stir in flour until blended.
- Gradually add 1 quart of reserved broth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.
- Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
So creamy and delicious! I halved the amount of butter, and also used fat-free half-and-half to cut the fat content in this recipe. Even after my changes, this turned out totally delicious. I did cook my stock for 3 hours uncovered instead of 1 hour covered to make it a bit richer. Thanks for sharing your recipe!
Great winter's meal - I subbed tomato passata for the half and half to make it healthier for me - just a personal preference, also I doubled the carrots. Made for Everyday is a Holiday.
A very hearty, filling soup. I made it a bit healthier by cutting the amount of butter to 1/4 cup and used low-fat milk instead of half-and-half, and it was still plenty rich. A nice change from our usual turkey-noodle soup.