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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Williamsburg Turkey Soup Recipe

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This recipe for Williamsburg Turkey Soup is from Jefferson Presbyterian Church Quasquicentennial 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 carcass
4 qts. water
1 c. butter or margarine
1 c. all-purpose flour
3 onions, finely chopped
2 large carrots, diced
2 stalks celery, diced
1 c. long-grain rice, uncooked
2 tsp. salt
3/4 tsp. pepper
2 c. canned evaporated milk
Directions:
Directions:
Place turkey carcass and water in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 1 hour. Allow to cool some before handling. Remove carcass from broth and pick meat from bones. Set broth and meat aside (strain carefully to ensure you only get the meat back in the broth). Measure broth; add water to broth if necessary, to make 3 quarts.
Heat 1 stick butter in Dutch oven; saute vegetables till limp over medium heat. Remove vegetables from pan. Place second stick of butter in same pan, melt over medium heat. Add flour, stir constantly and cook to the color of a light roux (about 5 minutes).
Add vegetables to roux and remaining ingredients except milk (broth, turkey meat, rice, salt & pepper) and bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender. Add evaporated milk and cook until soup is thoroughly heated.
Number Of Servings:
Number Of Servings:
4 1/2 quarts

 

 

 

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