Cream of Turkey Soup
Keep warm and use up those Thanksgiving leftovers all with one dish! Cream of Turkey Soup is a delicious treat made with the perfect mix of seasonings. Eat with some leftover rolls and enjoy this hearty, meaty soup recipe.
Ingredients
- 3 to 5 pounds of chicken or turkey, cut-up
- 4 cup chicken stock (I make from bouillon cubes/granules)
- 1 bay leaf
- 1 onion, chopped
- 1 rib celery, chopped
- 1 carrot, sliced
- 1/2 cup butter or margarine
- 1/2 cup flour
- 2 cup milk
- 2 cup cream
- 1/4 teaspoon dried thyme
- 1/4 teaspoon marjoram
- 1/4 teaspoon chives (or other fresh herbs)
- 1/8 teaspoon nutmeg
- 1/2 teaspoon turmeric
- 3/4 cup cooked rice
- salt and pepper, to taste
- parsley, chopped to taste
- toasted sesame seeds, to taste
Instructions
- Place poultry, stock, bay leaf, onion, celery and carrot in a large pot and bring to a boil.
- Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Remove meat, allow to cool, then remove skin and bones, and chop meat into bite size pieces. Strain broth and put aside.
- Melt butter in a large saucepan and blend in flour. Add milk and cream and cook gently until thickened, stirring constantly.
- Add herbs, nutmeg, turmeric, rice, broth and meat. Heat thoroughly but do not boil. Season to taste with salt and pepper. If desired garnish with parsley and sesame seeds.