Christmas with Southern Living 2000
1 turkey carcass
½ cup butter or margarine
½ cup all-purpose flour
1 large onion, chopped (about 1 ½ cups)
2 shallots, chopped (if you haven’t got any, don’t worry, just omit them)
3 large carrots, scraped and chopped
3 stalks celery, sliced
1 cup uncooked long-grain rice
1 ½ tsp salt
½ tsp pepper
2 tsp chopped fresh thyme or ½ tsp dried thyme
1 bay leaf
1 cup whipping cream (single cream for Brits)
Place turkey carcass in a large stockpot or Dutch oven, add water to cover. Bring to a boil; cover, reduce heat, and simmer for 1 hour. Remove carcass from broth, reserving 10 cups of broth. Freeze whatever excess broth you have in 2 cup portions since many recipes will call for 2 cups of broth. Cool carcass and pick meat from bone. Set meat aside.
First, you make a roux. Melt butter in stockpot over medium-high heat. Add flour and cook 5 minutes, stirring constantly. (Roux will be a blond color.) Add onion, shallots, carot and celery to roux; reduce heat to medium. Cook 10 minutes, stirring often. Stir in reserve broth, turkey meat, rice salt, pepper, thyme and bay lef; bring to a boil. Cover,reduce heat and simmer 20 minutes or until rice is tender. If you’re going to freeze some of this soup, ladle out a portion to freeze now before you add the cream. Add whipping cream; simmer, uncovered, 5 minutes or until desired thickness.
You know this has nothing to do with your recipe, but I was listening to the Rolling Stones' song "Start Me Up" and I thought of you, and Dude, when I heard the line "You make a dead man come."
ROTFL! Thanks Julie -- you've made my evening. ;-)