Creamed Turkey and Rice Soup

Recipe by Cindi M Bauer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large soup kettle, add turkey carcass along with the water.
  • Bring to a boil, reduce heat to a simmer.
  • Cover and cook for 1 1/2 hours.
  • Remove bones; reserve meat for soup.
  • Strain stock; set aside.
  • In a large saucepan, combine onions, celery, carrots, rice and 1 quart (4 cups) of the stock.
  • Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.
  • In a large soup kettle, melt butter.
  • Blend in flour; heat until bubbly, but do not burn.
  • Add the half-and-half, and remaining 2 quarts (8 cups) of stock to the butter/flour mixture; cook and stir until bubbly.
  • Stir in the reserved vegetable mixture, reserved turkey meat, (plus the 5 cups of diced turkey) and seasonoings.
  • Heat slowly to serving temperature.
  • Serves 12-14.
  • Note: If using the full 16 cups of water, you may have at least 2 cups of stock leftover.
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