WILLIAMSBURG INN TURKEY SOUP

  The recipe is from an old Southern Living Magazine, I subbed quinoa for the rice.

Ingredients:


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)



Directions:

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.