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Cream of Turkey and Rice Soup
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Yield: about 4 quarts soup
Preparation time:
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Source: Spirit of Christmas 20th Anniversary 2006
| 1 | turkey carcass |
| 1/2 c. | butter |
| 1/2 c. | flour |
| 1 large | onion, chopped |
| 2 | shallots, chopped |
| 3 large | carrots, scraped and chopped |
| 3 stalks | celery, sliced |
| 1 c. | uncooked long-grain rice |
| 1 1/2 tsp. | salt |
| 1/2 tsp. | pepper |
| 2 tsp. | chopped fresh thyme, or 1/2 tsp. dried |
| 1 c. | whipping cream |
| Garnish: | fresh thyme sprigs |
1. Place turkey carcass in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove carcass from liquid, reserving 10 cups stock. Cool carcass and pick meat from bones. Set meat aside.
2. Melt butter in stockpot over medium-high heat. Add flour and cook 5 minutes, stirring constantly until roux is blond-colored. Add onion, shallots, carrot, and celery to roux; reduce heat to medium. Cook 10 minutes, stirring often.
3. Stir in reserved stock, turkey meat, rice, salt, pepper and thyme, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.
4. Add whipping cream, simmer, uncovered, 5 minutes or to desire thickeness. Garnish, if desired.
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