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Williamsburg Inn Turkey Soup Recipe

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This recipe for Williamsburg Inn Turkey Soup is from The McGinnis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Turkey Carsass
4 Qts Water
3 large onions, chopped fine
3 stalks celery, chopped fine
2 large carrots, chopped fine
1/4 cup uncooked long grain rice
1 cup butter or margarine
1 1/2 cups flour
1 pint half and half
3 cups diced cooked turkey
1/2 tsp poultry seasoning
salt and pepper to taste
Directions:
Directions:
In large kettle, cook turkey carsass with water to make 3 quarts stock. Remove bones, reserve meat for soup. Strain stock, set aside. In saucepan, combine onions, celery, carrots, rice, and 1 quart stock. Cook for 20 minutes. Set aside. In large soup kettle, melt butter/margarine. Blend in flour and heat until bubbly. Add half and half and remaining 2 quarts stock; stir in reserved vegetable mixture, turkey and seasonings. Heat slowly to serving temperature.
Makes 4 to 4 1/2 quarts.
Personal Notes:
Personal Notes:
This soup freezes well.
This is a great soup to prepare the day after Thanksgiving!

 

 

 

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