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Ingredients
- Stock Ingredients
-
1
Turkey Carcass All Meat Removed & Roughly Chopped
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Water to Cover Carcass in Lg. Pot
-
2
Bay Leaves
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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
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1 pound
Mushrooms, sliced
-
1/2 cup
celery sliced
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1/2 cup
parsley
-
left over Turkey Gravey
-
left over Turkey Meat
-
left over Turkey Dressing
-
5 ounces
Chestnuts (optional)
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3 tablespoons
Port
Directions
- Stock Ingredients
-
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.
- Soup
-
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.
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Press the chestnuts through a sieve (or a processor) and add to the soup along with 3T of port.
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Adjust the seasoning, adding more salt, in necessary. Simmer for about 2 hours and enjoy!
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