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Author Notes: My favorite after Thanksgiving comfort food. —Deborah Fabricant
- 1 Turkey Carcass All Meat Removed & Roughly Chopped
- Water to Cover Carcass in Lg. Pot
- 2 Bay Leaves
- 1 tablespoon Rosemary
- 1 tablespoon Marjoram
- 1 tablespoon Thyme
- Sea Salt & Pepper to taste
- Break up the carcass and place in a large pot with Bay Leaves, Salt and Pepper, Rosemary, Marjoram and Thyme.
- Allow to simmer for 2-3 hours. Strain. This is your stock.
- 5 tablespoons Butter
- 3 tablespoons Flour
- 1/2 cup Rice
- 1 small Onion
- 1 pound Mushrooms, sliced
- 1/2 cup celery sliced
- 1/2 cup parsley
- left over Turkey Gravey
- left over Turkey Meat
- left over Turkey Dressing
- 5 ounces Chestnuts (optional)
- 3 tablespoons Port
- Melt 2 T. butter in a large saucepan. Gradually stir in the flour until smooth. Slowly stir in the strained stock (which should amount to about 2 quarts) and bring to boil. Add rice and simmer.
- Saute the onion and mushrooms in the remaining butter until soft. Add the celery and saute for another 5 minutes. To the simmering turkey stock, add the onions/mushroom mixture along with the parsley, turkey meat, gravy and dressing.
- Press the chestnuts through a sieve (or a processor) and add to the soup along with 3T of port.
- Adjust the seasoning, adding more salt, in necessary. Simmer for about 2 hours and enjoy!