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Williamsburg Turkey Soup

1 turkey carcass
4 quarts water
1 cup butter or margarine
1 cup all-purpose flour
3 onions, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup long-grain rice, uncooked
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. Makes 5 quarts. (Note: We used skim milk instead of half and half, and it was still deliciously creamy.)

Added to SOAR -- the Searchable Online Archive of Recipes in January 1997. Original attributed to Rhea Hatch in November 1990 "Southern Living".

Thursday, July 08, 1999

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