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Turkey Soup


Course : Soups
Serves: 12
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Ingredients:


3 Large Onions -- finely chopped

3 Ribs Celery -- finely chopped

2 medium carrots -- peeled and chopped

1/2 Pound Butter

1 1/2 Cups Flour

3 Quarts Turkey Stock

1 Pint Cream

1 teaspoon salt and Pepper

1/4 Cup Cooked Turkey -- finely diced

1/4 Cup Cooked Rice
 

Preparation / Directions:


Cook onions, celery and carrots in a little water 20 minutes, or until tender. Set aside. In a large heavy pan melt butter; thoroughly blend in flour. Heat turkey stock and cream; add very gradually to butter-flour mixture, stirring until lumps disappear. Add vegetables, water in which they were cooked, and seasonings. Stir and cook over low heat 10 minutes. Taste/correct seasoning. Add turkey and rice. Serve in large bowls.

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