Title: Williamsburg Turkey Soup
Categories: Soups/stews, Tried
Yield: 5 Quarts

1 Turkey carcass
4 qt Water
1 c Butter or margarine
1 c All-purpose flour
3 Onions, chopped
2 lg Carrots, diced
2 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!
Posted to MM-Recipes Digest V3 #326

Date: Thu, 28 Nov 1996 01:16:38 -0500

From: BobbieB1@aol.com