*1 leftover turkey carcass
*3 medium onions, chopped
*2 large carrots, diced
*2 celery ribs, diced
*1 C butter, cubed
*1 C all-purpose flour
*2 C half-and-half cream
*1 C uncooked long grain rice
*2 tsp salt
*1 tsp chicken bouillon granules
*3/4 tsp pepper
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1. Cook turkey carcass in large pot covered with water on high heat.
2. Once boiling rapidly, lower heat.
3. Cover and simmer 1 hour.
4. Remove carcass from water and cool.
5. Strain broth and reserve.
6. Remove turkey meat from strainer and any left on carcass.
7. Shred meat.
8. In a clean soup pot place butter and melt over medium heat.
9. Once melted add onion, celery and carrots.
10. Sauté until onions are cooked.
11. Celery and carrots should be fork tender.
12. On low heat blend in flour.
13. Place 1/3 of turkey broth into kettle.
14. Bring to a boil and cook until mixture starts to thicken.
15. Add half and half, rice, salt, pepper, bouillon and rest of the broth.
16. Add shredded meat.
17. Bring back to a rapid boil.
18. Place heat on low, cover and simmer for 1 hour.
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