Cream of Turkey and Rice Soup

By Tamipri

Ingredients

• 1 turkey carcass
• 1/2 c. butter
• 1/2 c. flour
• 1 large onion, chopped
• 2 shallots, chopped
• 3 large carrots, scraped and chopped
• 3 stalks celery, sliced
• 1 c. uncooked long-grain rice
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. chopped fresh thyme, or 1/2 tsp. dried
• 1 c. whipping cream
• Garnish: fresh thyme sprigs

Preparation

Step 1

1. Place turkey carcass in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove carcass from liquid, reserving 10 cups stock. Cool carcass and pick meat from bones. Set meat aside.

2. Melt butter in stockpot over medium-high heat. Add flour and cook 5 minutes, stirring constantly until roux is blond-colored. Add onion, shallots, carrot, and celery to roux; reduce heat to medium. Cook 10 minutes, stirring often.

3. Stir in reserved stock, turkey meat, rice, salt, pepper and thyme, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.

4. Add whipping cream, simmer, uncovered, 5 minutes or to desire thickeness. Garnish, if desired.