Beliefnet


From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR STOCK:

  • Bones and meat from leftover turkey
  • 8 white peppercorns
  • 1 bay leaf
  • 1 teaspoon thyme
  • 6 whole cloves
  • 6 sprigs parsley
  • 1 medium onion, diced
  • 3 ribs celery, diced
  • 1 carrot, peeled and diced
INGREDIENTS FOR TURKEY SOUP:

  • 3 large onions, finely chopped
  • 3 ribs celery, finely chopped
  • 2 carrots, peeled and chopped
  • 1/2 pound butter
  • 1-1/2 cups flour
  • 3 quarts turkey stock
  • 1 pint cream
  • Salt and pepper
  • 1/4 cup finely diced, cooked turkey
  • 1/4 cup cooked rice
TO PREPARE STOCK:

Bring all ingredients to a boil in 4 quarts cold water.  Reduce heat at once; simmer 2-1/2 to 3 hours, or until reduced by half.  Strain.  Cool uncovered and refrigerate until ready to use.  Remove fat.  The heated broth may be served as is, used as turkey stock or used as the base for turkey soup.

TO PREPARE TURKEY SOUP:

Cook onions, celery and carrots in a little water 20 minutes, or until tender.  Set aside.  In a large heavy pan melt butter; thoroughly blend in flour.  Heat turkey stock and cream; add very gradually to butter-flour mixture, stirring until lumps disappear.  Add vegetables, water in which they were cooked, and seasonings.  Stir and cook over low heat 10 minutes.  Correct seasoning.  Add turkey and rice.  Serve in large bowls.

YIELD: About 3 quarts; serves 12 - 16

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