This is my adpation of the turkey soup from Williamsburg Inn. I've added a little more flavor to the stock rather than just cooking the carcus.
Williamsburg Inn Creamy Turkey Soup
Adapted from Southern Living Cookbook
Courtesy Williamsburg Inn
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Creamy Turkey Soup
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Turkey Stock:
1 turkey carcass
3 Quarts water
1 large onion quartered
2-3 celery stalk cut into 3-4 inch pieces
2-3 carrots cut into 3-4 inch pieces
2 cloves garlic
5 peppercorns
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Creamy Turkey Soup:
3 Large onions, finely chopped
3 Large celery ribs, finely chopped
2 Large carrots, finely chopped
1/4 Cup uncooked long grain rice
1 quart turkey stock
1 Cup butter or margarine
1-1/2 Cups all-purpose flour
1 Pint half-and-half or light cream
3 Cups diced cooked turkey
1/2 Teaspoon poultry seasoning
salt and pepper to taste.
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Turkey Stock:
In large kettle, cook turkey carcass with water to make 3 quarts of
stock. In stockpot or large pot cover turkey carcus with 3 quarts of water.
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You may need to break or cut up carcus some to fit your pot. Add
remaining stock ingredients. Cover and bring slowly to a boil. Reduce heat to low and skim off any foam on thesurface. Cover and simmer approximately 3 to 4 hours.
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Remove bones, reserve meat, strain stock and set aside. .In saucepan, combine onions, celery, carrots, rice and 1 quart stock.
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Bring to a boil. Reduce heat, cover and cook 20 minutes. Set aside.
In a large stock pot or kettle, melt butter and blend in flour. Heat until
bubbly. Add cream and remaining stock, cook and stir until bubbly. Add the reserved vegetable mixture, turkey and seasonings to taste. Heat
slowly to serving temperature.
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Makes 4 to 4 1/2 quarts Serves 8-10
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