Title: Williamsburg Turkey Soup
Categories: Poultry Soup
Yield: 5 Quarts

1		Turkey carcass
4	qt	Water
1	c	Butter or margarine
1	c	All-purpose flour
3		Onions, chopped
2	lg	Carrots, diced
2		Stalks celery, diced
1	c	Long-grain rice, uncooked
2	ts	Salt
3/4	ts	Pepper
2	c	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 broth and meat aside. Measure broth; add water if necessary to measure 3 quarts. Heat butter in large Dutch oven; add flour, and cook over medium heat, stirring constantly, 5 minutes. (Roux will be a very light color.) Stir onion, carrot and celery into roux; cook over medium heat 10 minutes, stirring ofen. Add broth, turkey, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half, and cook until thoroughly heated.

Yield: 4 1/2 quarts

Recipe from Rhea Hatch in November, 1990 "Southern Living". Typos by Jeff Pruett. Bobbie's Note: I used 2 cups skim milk to reduce fat content. Omitted salt, and pepper. Tasted delicious! From: Bill Snyder

Date: Fri, 27 Dec 1996 17:49:07 -0800

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