Cream of Turkey Soup |
Ingredients:
|
1 | carcass | turkey (skin, bones, the whole enchilada) with most of the meat removed & saved |
2 | boullon | cubes to each 4 cups water |
1 | | onion |
1 | bay | leaf |
1 | stalk | celery |
1 | | carrot |
1 | teaspoon | salt |
For the cream base: |
1/2 | cup | flour |
1/2 | cup | butter |
4 | cups | milk |
1/2 | teaspoon | dried thyme, marjoram, chives |
| |
Method: |
Put all the ingredients in a crockpot, cover with water (or soup kettle, over the lowest flame) and let it simmer 4-6 hours or overnight. |
Strain the broth. You should have about 2-3 quarts. Check seasonings and add salt if needed. |
NOW: In a clean pot, make the cream base: |
Melt butter, add flour and cook for 60 seconds (until the flour begins to color slightly) whisking constantly. Add the milk and herbs. |
Combine cream sauce with turkey broth, and add 1 cup cooked barley (or rice if you prefer), plus 2 cups chopped turkey bits. |
Provided by {nan} |