This Thanksgiving I wanted to make some turkey stock. We boiled the Turkey carcass in a large pot with water, onions, and celery for about 3-4 hours. Afterward, I looked for a good turkey soup recipe and found this one. It looked pretty easy and all the reviews sang praises for it so I though I would give it a try. I didn't follow the first step since I already made my own stock, but this seems nice and quick if you haven't made your own yet. I did take some of the suggestions and cut down on the butter, flour, and cream and added corn. I think it turned out really well! The pictures were all from the first day of soup, and I have to say the second day the soup was even better than the first! I will definitely make this soup again!
After Thanksgiving Turkey Soup
From All Recipes
Ingredients:
1 leftover turkey carcass
2-3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1/2 cup butter, cubed
1/2 cup flour
1-2 cups half and half cream
2 cups uncooked long grain rice
2 tsp salt
1 tsp chicken bouillon granules (if desired)
3/4 tsp pepper
Directions:
1. Place Turkey carcass in a soup kettle or dutch oven and cover with water. Bring toa boil. reduce heat; cover and simmer for 1 hour or more. Remove carcass and set aside 3 qt. broth. Remove turkey from bones and cut into bite-sized pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrtos, and celery in butter until tender. Reduce heat; stir flour until blended. gradually add 1 qt. of reserved broth. Bring to a bowl; cook and stir for 2 minutes or until thickened.
3. Add rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Add the cream during the last 10 minutes.
No comments:
Post a Comment