Bare Bones Turkey Soup

 

 

1
turkey carcass
4
quarts water
1
cup butter
1
cup all-purpose flour
3
onions, chopped
2
large carrots, diced
2
stalks celery, diced
1
cup long-grain rice, uncooked
2
teaspoons salt
3/4
teaspoon pepper
2
cups half and half

 

 

Place turkey carcass and water in a large Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 1 hour.  Remove carcass from broth, and pick meat from bones.  Set meat aside.  Measure broth; add water to broth, if necessary to measure 3 quarts.

 

Return broth to Dutch oven.  Add onions, carrots, and celery and cook in broth for 20 minutes.  Add rice and turkey and continue to simmer for about another 25 minutes, until rice is tender.

 

Meanwhile heat butter in saucepan; add flour, and cook over medium heat, stirring constantly, 5 minutes.  (Roux will be a very light color.)  Add half and half and heat until thickened.

 

Add half and half mixture to rest of soup, and cook until soup is thoroughly heated. 

 

Yield:  4-1/2 quarts.