Busters Recipes

Turkey Rice Soup

1 turkey carcass
4 quarts water
1 cup butter
1 cup all-purpose flour
3 onions, chopped
2 large carrots, diced
2 ribs celery, diced
1 cup long-grain rice (raw)
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 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 often. 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. Freezes well

Yield: 4 1/2 quarts.

< Prev		Next >