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Cream of Turkey Soup
1 turkey carcass (if do not have carcass use 2-3 boxes chicken broth)
Left over white and dark turkey meat
1 bag frozen Snow peas
1 bag baby carrots
1 small white onion
1 bag egg noodles or favorite pasta
1 quart whipping cream
5 tables spoons flour & milk (for a rue)
Salt and pepper

 

In a large stock pot boil the turkey carcass and bones until everything is loose (approx 2 hours on low after bringing to a boil)
Remove carcass and strain off all juices and put in a stock pot.
Pick out the meat pieces and place back in stock pot,
Take left over turkey meat and shred into the stock pot and bring back to a boli.
Add the snow peas, baby carrots diced and onion finely diced continue to boil over a low heat for 45 mins. Then add the pasta. Cook until noodles are soft.
Then stir in the milk & flour (rue) mixture then add the cream.
Continue to stir over a low fire for about 5-10 minutes until thickens.
Salt and pepper to taste.
If prefer a traditional Turkey Soup skip the rue and cream steps.

Preparation Time: 3+ hrs Serves: 6-?
Recipe Origin: United States
Submitted by:
Shaun
Missouri
United States
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