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} |
