Tuesday, December 1, 2015
WILLIAMSBURG INN TURKEY SOUP
The recipe is from an old Southern Living Magazine, I subbed quinoa for the rice.
1 turkey carcass
4 quarts water
3 stalks celery, chopped fine
1 to 2 onions chopped fine
2 large carrots, chopped fine
¼ c uncooked long grain rice ( used quinoa)
1 c butter *
1½ c flour *
1 pint half-and-half (OR 1 can evaporated milk) *
3 c diced cooked turkey
½ tsp poultry seasoning, if desired
salt & pepper to taste ( I used 4 tsp salt & ¼ tsp pepper)
* I altered the roux. I used 6 T butter instead of 16 . I also cut the flour 1/4 to 1/2 cup . I used 2% milk with a little cream, instead of all half and half.
In large kettle, cook turkey carcass with water to make 3 quarts stock. Remove bones; reserve meat for soup. Strain stock; set aside. In saucepan, combine onions, celery, carrots, rice ( quinoa) and 1 quart of the stock. Cook for 20 minutes; set aside. In a large soup kettle, melt butter or margarine. Blend in flour and heat until bubbly. Add half and half (or evaporated milk) and remaining 2 qts stock to butter/flour mixture; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey and seasonings to taste. Heat slowly to serving temperature.