Serves: 5
Total Calories: 570
Bring water and turkey carcass to boil in very large stockpot, then reduce heat, cover, and simmer for 3 hours or more. Cool; remove carcass and pick off all the meat, returning it to the broth. Heat butter and sauté onions for 5 minutes. Add flour to the onion and cook 2 minutes more. Add some broth and stir to make a smooth medium paste, then add more to make roux runny. Add roux to the turkey stock and stir until well mixed. Add rice, carrots, and salt and pepper. Bring to boil, then reduce heat and simmer until rice is tender and soup is somewhat thickened. Serve hot.
Note: You may need to add more water to the stock at some point to make texture right, but end product should be thick and stew-like. I call it "Stoup."
This Thunder Mountain Turkey Soup recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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