This is well worth the trouble.
After Thanksgiving Creamy Turkey and Rice Soup
Make this soup when you have some time to spend in the kitchen it takes a while to make but the results are wonderful!…
The turkey carcass may be cooked a day ahead refrigerated please see instructions, make certain to leave all the leftover meat on the carcass you will remove it after cooking the broth and chop to use in the soup
Servings 4-quarts/16 cups (approx)
1 leftover turkey carcass (from a 12-15 pound turkey, do not remove any excess meat on the turkey carcass)
1 cup butter, cubed (I would recommend not to reduce the amount of butter)
3 medium onions, chopped
2 large carrots, diced
1 to 2 large celery ribs, diced
4 large garlic cloves, minced (garlic lovers can use more I always do!)
1 cup all-purpose flour
1 tablespoon chicken bouillon powder
2 cups light cream (such as half and half)
1 cup uncooked white rice (rinsed over well with cold water)
seasoned salt and fresh ground black pepper to taste (or to taste, or can use white salt)
Place the turkey carcass in a large pot, then cover with water filling at least 2-inches over the carcass; slowly bring to a boil.
Reduce heat then cover and simmer for about 1-1/2 hours (can simmer more if desired).
At this point you may cool the broth and refrigerate the pot until ready to continue with the recipe (do not remove the turkey carcass from the pot, it will add even more flavor to the broth if left in overnight — remove from fridge heat the pot of broth before continuing with the recipe)
Using long tongs carefully remove the carcass to a bowl and allow to sit until cool enough to handle.
Set aside about 3 quarts of the broth, a little more won’t hurt (you may want to stain the broth
When the turkey is cool enough to handle remove all the meat then chop into bite size pieces.
In the same pot or use another pot or a Dutch (large enough to hold the soup) heat butter over medium heat.
Add in onions, carrots and celery; cook stirring until tender (about 10-12 minutes).
Add in garlic; cook for 2 minutes.
Reduce heat to low then add in flour and chicken bouillon; cook stirring for 1 minute.
Gradually add in 1 quart (4 cups) broth; bring to a simmer stirring or whisking until smooth and thickened (about 2 minutes).
Add in the light cream, rice, remaining 2 quarts of turkey broth and the reserved chopped turkey meat; bring to a simmer over medium heat.
Reduce the heat to low; cover and simmer about 45 minutes, seasoning with salt and pepper about halfway through cooking time
X-Large Big Green Egg