Fall

Deb's Famous Turkey Soup

November 17, 2015
Photo by Deborah Fabricant
Author Notes

My favorite after Thanksgiving comfort food. —Deborah Fabricant

  • Serves 6-8
Ingredients
  • Stock Ingredients
  • 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
  • Soup
  • 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
In This Recipe
Directions
  1. Stock Ingredients
  2. Break up the carcass and place in a large pot with Bay Leaves, Salt and Pepper, Rosemary, Marjoram and Thyme.
  3. Allow to simmer for 2-3 hours. Strain. This is your stock.
  1. Soup
  2. 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.
  3. 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.
  4. Press the chestnuts through a sieve (or a processor) and add to the soup along with 3T of port.
  5. Adjust the seasoning, adding more salt, in necessary. Simmer for about 2 hours and enjoy!

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