Creamy Turkey Soup

SERIOUSLY TO DIE FOR!!!

It’s a spin off of a couple different recipes. One from allrecipes .com; it’s under the title After-Thanksgiving Turkey Soup and simplyrecipes.com, under Mom’s Turkey Soup. I made it for the first time after Thanksgiving in 2010. I gave some to Ashley and she called and said. “That is one recipe I have to have before you die” I started to talk her through it, starting with boiling the turkey carcass. She stopped me and said “Well, I can tell you right now, you are not allowed to die” It’s a long process but well worth it!!

Don’t change a thing. I know you’re going to think that’s a lot of onions, and not very much celery and carrots. Trust me it works. In the future I will always double this. I usually make the stock one day, and make the soup on another day.

INGREDIENTS For soup

3 qts. Turkey Stock – recipe below

3 – Medium onions, chopped

2 – Large carrots, diced

2 – Celery ribs, diced

1 cup butter, cubed – make sure it’s salted butter

1 cup all-purpose flour

2 cups half and half cream

1 cup uncooked long grain rice – don’t add more, I know you will want to

2 teaspoon salt

1 teaspoon chicken bouillon granules or 1 cube

¾ teaspoon pepper

I also seasoned it with a couple shakes of Johnny’s and ¼ tsp. poultry seasoning.

In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender.

Reduce heat; stir in flour until blended.

Gradually add 1 qt. of reserved broth.

Bring to a boil; cook and stir for 2minutes or until thickened. Mine took longer.

Add cream, rice, salt, bouillon, pepper, and remaining broth and reserved turkey.

Reduce heat; cover and simmer for 30 to 35 minutes or until rice is tender.

How to make Turkey Stock

Turkey carcass

1 onion – that has been quartered

2 or 3 carrots cut up in chunks

Fresh parsley – if you don’t have fresh just toss in a couple tablespoons of dried.

Fresh thyme – again if you don’t have fresh use a couple tablespoons of dried.

2 bay leafs

Celery tops

1 teaspoon peppercorns

Remove any big chunks of turkey off the carcass.

Break up leftover bones of the carcass a bit, so they don’t take up as much room in the pot. Put bones and skin and any drippings into a large stock pot and cover with cold water by an inch.

Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and peppercorns.

Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer.

Skim off any foamy crud that may float to the surface of the stock.

Add salt and pepper; abut 1 tsp. of salt, ½ tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.

Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface.

Remove big bones and veggies with a slotted spoon, into a large bowl to cool. You are going to be going through those bones to collect all the meat you can. Then strain your stock through a fine strainer. Set aside 3 qt. broth.

Remove any turkey meat from the bones and veggies, cut into bite-size pieces; set aside.

2/2/2011

I made this soup after Thanksgiving. EVERYONE loved it.

So, I’m making it again, 3 times recipe, WOULDN’T ALL FIT IN ROASTER. MAX IN ROASTER IS 2 X RECIPE