Williamsburginnturkeysoup Recipes

WILLIAMSBURG INN TURKEY SOUP

Steps:

• In large kettle, cook turkey carcass with water to make 3 quarts of stock.
• Remove bones; reserve meat.
• Strain stock and set aside.
• In a saucepan, combine onions, celery, carrots, rice and 1 qt of the stock.
• Bring to a boil.
• Reduce heat; cover and cook for 20 mins; set aside.
• In a large soup kettle, melt butter.
• Blend in flour and heat until bubbly.
• Add half& half and remaining stock; cook and stir until bubbly.
• Stir in reserved vegetable mixture, turkey meat and seasonings to taste.
• Heat slowly to serving temperature.

WILLIAMSBURG TURKEY SOUP

Steps:

• Place turkey carcass and water in Dutch oven; bring to a boil. Cover, reduce heat, simmer 1 hour.
• Remove carcass and pick off meat. Broth should measure 3 quarts.
• Heat butter in Dutch oven; add flour and cook over medium heat stirring constantly 5 minutes.
• 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. Simmer 20 minutes.
• Add half and half. Heat through.

WILLIAMSBURG INN TURKEY SOUP

Steps:

• In a large stock pot cook turkey carcass with water to make 3 quarts stock. Remove bones; set meat aside. Strain stock; set aside.
• In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
• In a saucepan, melt butter. Blend in flour and heat until bubbly. Add half and half, milk and remaining 2 quarts stock to butter and flour mixture. Cook and stir until bubbly. Stir in reserved vegetable mixture, turkey and salt and pepper. Heat until warmed through. Serve. Also freezes well.

WILLIAMSBURG TURKEY SOUP

Steps:

• 1. Place turkey carcass and water in a large Dutch oven. May add additional celery, carrots and onions not listed in recipe. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and remove meat from bones. Set broth and meat aside. Measure broth; add water, if necessary, to measure 3 quarts
• 2. Heat butter in a large Dutch oven; add flour, and cook over medium heat 5 minutes, stirring constantly. (Roux will be a blond color.)
• 3. Add onion, carrot, and celery to roux; cook over medium heat 10 minutes, stirring often. Add 3 quarts broth, turkey meat, rice, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Add half-and-half; cook until thoroughly heated.