Williamsburg Inn Turkey Soup

Recipe by Anita Harris
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READY IN:
YIELD: 4 Quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large kettle, cook turkey carcass with water to make 3 quarts of stock.
  • Remove bones; reserve meat.
  • Strain stock and set aside.
  • In a saucepan, combine onions, celery, carrots, rice and 1 qt of the stock.
  • Bring to a boil.
  • Reduce heat; cover and cook for 20 mins; set aside.
  • In a large soup kettle, melt butter.
  • Blend in flour and heat until bubbly.
  • Add half& half and remaining stock; cook and stir until bubbly.
  • Stir in reserved vegetable mixture, turkey meat and seasonings to taste.
  • Heat slowly to serving temperature.
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