Williamsburg Turkey Soup - Sl~ 11/90

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: WILLIAMSBURG TURKEY SOUP - SL~ 11/90
Categories: Soups/stews, Tried bb
Yield: 5 Quarts

1 Turkey carcass
4 qt Water
1 c Butter or margarine
1 c All-purpose flour
3 ea Onions, chopped
2 lg Carrots, diced
2 ea Stalks celery, diced
1 c Long-grain rice, uncooked
2 ts Salt
3/4 ts Pepper
2 c 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 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.

Yield: 4 1/2 quarts

Recipe from Rhea Hatch in November, 1990 "Southern Living". Typos by
Jeff Pruett. Bobbie's Note: I used 2 cups skim milk to reduce fat
content. Omitted salt, and pepper. Tasted delicious!

MMMMM