Williamsburgturkeysoup Recipes

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.

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.

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.

Steps:

• Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.
• Add potatoes, turkey and broth.
• Simmer approximately 15 minutes.
• Reduce heat; add milk salt and pepper to taste.
• Simmer 20 minutes.
• Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.

Steps:

• Place turkey carcass or chicken in water in large Dutch oven; bring to a boil. Cover, reduce heat, and simmer one hour. Remove from broth and pick meat from bones. Set broth and meat aside. Measure broth; add water, if necessary, to measure 3 quarts. Heat butter in Dutch oven; add flour and cook over medium heat, stirring constantly for 5 minutes. (Roux will be a very light color.) Stir onions, carrots, and celery into roux; cook over medium heat for 10 minutes, stirring often. Add broth, turkey or chicken, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated.