Cream of Turkey Soup
Have you ever wondered what to do with the leftover turkey carcass from Thanksgiving? Well I decided one year to make my own version of Cream of Turkey Soup and created my own recipe. The next time I make it, I will take a photo and add it to the website. Hope you like it !!!
- One leftover turkey carcass
- 3 medium Onions, chopped
- 2 large Carrots, diced small
- 2 Celery ribs, diced small
- 1 cup Butter or Margarine (guess you could put in less for a healthier version)
- 1 cup Wondra Flour (I use Wondra all the time because I get no lumps - you can use regular flour also)
- 2 cups Fat-Free Half & Half (you can't tell it is fat-free in this recipe)
- 1 cup uncooked Rice (whatever kind you like)
- 2 teaspoons salt
- 2 large Chicken Bouillion cubes (you can also use low-sodium cubes or powder -- to taste)
- 3/4 teaspoons Black Pepper
- You may also add frozen green peas and diced potato if desired.
- Some people like pasta in their soup, and if you decide to add pasta, make sure it is thoroughly cooked so it doesn't soak up all your broth. Add it after the soup is cooked.
- In a large soup pot, place the turkey carcass and cover it with water.
- Cover the pot and bring to a boil. Reduce the heat and simmer for 1 hour, covered.
- Remove the carcass to a large pan and let it cool.
- In case any bones or pieces are left in the broth, you should strain it. I have an old strainer insert to a coffee pot I no longer have and use that to strain my turkey and chicken broths ... works like a charm!
- Set aside 3 quarts of the strained broth. Either discard any leftover broth or freeze.
- Remove the turkey from the bones and cut into bite-sized pieces.
- In the soup pot, saute' the onions, carrots and celery in the butter or margarine until tender.
- Reduce the heat and stir in the Wondra or regular flour until blended.
- Gradually add 1 quart of the reserved broth.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Add the half & half, rice, salt, bouillion, pepper and the remaining 2 quarts of the broth and the turkey.
- Reduce the heat. Cover and simmer for 30 to 35 minutes or until the rice is tender.
- ENJOY ! This freezes well.