Williamsburg Inn Turkey Soup Food

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WILLIAMSBURG INN TURKEY SOUP



Williamsburg Inn Turkey Soup image

Number Of Ingredients 11

1 turkey carcass
4 quarts of water
1 large onion, chopped fine
3 stalks celery, chopped
3 large carrots, chopped fine
1 cup uncooked brown whole grain rice
1 cup butter
1 cup milk
1 cup half and half
3 cups diced cooked turkey
salt and pepper to taste

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 INN TURKEY SOUP



Williamsburg Inn Turkey Soup image

This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 to 4-1/2 quarts.

Number Of Ingredients 12

1 turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter, cubed
1-1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning, optional
Salt and pepper to taste

Steps:

  • In large kettle, cook turkey carcass with water to make 3-qt. stock. Remove bones; reserve meat for soup. 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 large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through.

Nutrition Facts :

WILLIAMSBURG INN TURKEY SOUP



Williamsburg Inn Turkey Soup image

I haven't made this yet but sounds like a good way to use up that leftover turkey carcass and meat. Not sure of prep or cook times. Found the recipe in Taste of Home magazine.

Provided by Anita Harris

Categories     < 15 Mins

Yield 4 Quarts

Number Of Ingredients 12

1 turkey carcass
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter
1 1/2 cups flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning (optional)
salt and pepper

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



Williamsburg Turkey Soup image

I found this recipe quite a few years ago in a Southern Living Cookbook. It's a good way to use up some of the leftover turkey from the holidays.

Provided by CURLEYBERLEY

Categories     Poultry

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 turkey carcass
4 quarts water
1 cup butter
1 cup flour
3 onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup long grain rice, raw
2 teaspoons salt
3/4 teaspoon pepper
2 cups half-and-half

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.

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