Williamsburg Inn Turkey Soup Recipes
WILLIAMSBURG INN TURKEY SOUP
I haven't made this yet but sounds like a good way to use up that leftover turkey carcass and meat. Not sure of prep or cook times. Found the recipe in Taste of Home magazine.
Provided by Anita Harris
Categories < 15 Mins
Yield 4 Quarts
Number Of Ingredients 12
Steps:
- In large kettle, cook turkey carcass with water to make 3 quarts of stock.
- Remove bones; reserve meat.
- Strain stock and set aside.
- In a saucepan, combine onions, celery, carrots, rice and 1 qt of the stock.
- Bring to a boil.
- Reduce heat; cover and cook for 20 mins; set aside.
- In a large soup kettle, melt butter.
- Blend in flour and heat until bubbly.
- Add half& half and remaining stock; cook and stir until bubbly.
- Stir in reserved vegetable mixture, turkey meat and seasonings to taste.
- Heat slowly to serving temperature.
WILLIAMSBURG TURKEY SOUP
I found this recipe quite a few years ago in a Southern Living Cookbook. It's a good way to use up some of the leftover turkey from the holidays.
Provided by CURLEYBERLEY
Categories Poultry
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.
- Remove carcass and pick off meat. Broth should measure 3 quarts.
- Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
- Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring often.
- Add broth, turkey, rice, salt and pepper; bring to a boil. Cover, reduce heat. Simmer 20 minutes.
- Add half and half. Heat through.
WILLIAMSBURG INN TURKEY SOUP
This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 to 4-1/2 quarts.
Number Of Ingredients 12
Steps:
- In large kettle, cook turkey carcass with water to make 3-qt. stock. Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside. , In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through.
Nutrition Facts :
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