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Cream of Turkey Soup

12 cup butter
6 tablespoons flour
2 cups half-and-half cream
whole leftover turkey bones (breast, etc) or meat (breast, etc)
water, to cover turkey (an inch over turkey)
2 whole carrots
2 whole celery
2 onions
8 ounces of mix frozen vegetables
12 teaspoon salt (if needed)
1 pinch black pepper (if needed)


Place turkey bones/meat in a pot. Add enough water to cover turkey (~one inch over turkey). Add raw carrots, onions, and celery. Cook for ~two hours. Empty clear broth into a bowl. Throw out bones and cooked vegetables. 2nd part - put the broth on a simmer. Blend in butter, flour, Heat until bubbly. Gradually add half and half Bring to boiling, cook and stir 1 to 2 minutes. Add frozen mix veggies. Cook until thicken.

Source: www.food.com