Saturday, November 21, 2009

Souper Saturday

Today I'm posting a soup I haven't tried yet, but I think it sounds yum-diddly-scrumptious!! (I know I heard that word somewhere...) It's a timely post too, since you can use your leftover Thansgiving turkey to make it :)  The credit for this one goes to (as posted by Valorie Walker)

After- Thanksgiving Turkey Soup


1 leftover turkey carcass ( carcass is such a yucky word, I'd just say leftover bird , and meat if you wanna)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper


Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

**** Here's what I might change when I make mine. The rice sounds great, but if you want to "southern it up" some more, throw some dumplings in there instead. If you like the strips kind, I can't help you. But I LOVE me some biscuity fluffy dumplings... mmm-mmm. So here's how I make my dumplings.

1 heaping tablespoon of Crisco
2 to 3 cups of self rising flour, sifted
2 cups of milk or buttermilk

Mix the crisco and flour, using a fork or pastry blender. Add milk/buttermilk a little at a time mixing until you get a moist dough. Place spoon size dollops into the boiling soup, DO NOT STIR. Make sure you do not place dumplings in on top of each other. You can use a wooden or plastic spoon to gently push the dumplings out of the way to make sure the next dumpling hits liquid :) If it appears that your dumplings aren't cooking thoroughly, you can gently roll them over in the soup to make sure all sides are cooked evenly. After all of the dumplings are in the soup, close the lid and remove the soup from heat. It's important not to let the dumplings cook too long, or they disappear and your soup turns to a thick stew. Let it stand for 20-25 minutes, and ENJOY!!!

(and if you are afraid of making your own dumplings, use Bisquick and follow the directions on the box, or you can just cut uncooked canned biscuits into fourths and add to the soup)

1 comment:

  1. sounds de-lish!

    I'm following from following cluc on momblog :)


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