Williamsburg Turkey Soup – Sl, 11/90

Author: chefs-mate Cooking Method: Baking, Boiling, Stewing Cuisine: Global Courses: Soups

Difficulty: Advanced

Servings: 4 Calories: 776.1

Description

This International soup features Carcass, Water, Butter or margarine, All-purpose flour, Onions. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Directions

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.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 776.1kcal

% Daily Value *
Total Fat 42.9g66%
Saturated Fat 13.5g68%
Cholesterol 17.2mg6%
Sodium 10437.0mg435%
Total Carbohydrate 77.0g26%
Dietary Fiber 5.6g23%
Sugars 6.4g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1190, allpurpose, baking, boiling, butter, carcass, carrots, celery, chopped, diced, flour, halfandhalf, international, longgrain, margarine, onions, pepper, rice, salt, simmering

Williamsburg Turkey Soup – Sl, 11/90