msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
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Cream of Turkey (or Chicken) Soup
Chicken or turkey stock - canned or homemade stock
Original Uncle Ben's Wild and white rice (seasoning pack not used)
Cooked Turkey or chicken - chopped small
Bacon - cooked, drained and crumbled
Scallions - cleaned well and chopped, greens included
Pimientos - brined are best (I usually pick them out of my stuffed green olives) - chopped fine
Salt and ground black pepper
Amounts are to taste and depend on how much soup you want to make and how thick you want it to be.
Cook the rice in the stock till tender. Add remaining ingredients. Add more stock if necessary after rice is cooked till you have desired amount and thickness of soup. Simmer 5 - 10 minutes.
To make the cream part of soup:
Flour
Butter
1/2 and 1/2
Salt and ground pepper
Cook flour in butter (equal amounts of each) for 1 - 2 minutes. Add enough 1/2 & 1/2 to make a very thick mixture. Add salt and ground pepper to taste. Cook for about 1 minute stirring. Then add to the soup. Stir well and gently simmer for 5 minutes. DO NOT BOIL OR YOU RISK BREAKING THE CREAM.
Sorry I don't have exact measurements as I made this recipe up. But the only part you need to worry about is the cream part and you can always make more and add it to soup till you get it the way you like it. Start off small and add more if necessary.
Chicken or turkey stock - canned or homemade stock
Original Uncle Ben's Wild and white rice (seasoning pack not used)
Cooked Turkey or chicken - chopped small
Bacon - cooked, drained and crumbled
Scallions - cleaned well and chopped, greens included
Pimientos - brined are best (I usually pick them out of my stuffed green olives) - chopped fine
Salt and ground black pepper
Amounts are to taste and depend on how much soup you want to make and how thick you want it to be.
Cook the rice in the stock till tender. Add remaining ingredients. Add more stock if necessary after rice is cooked till you have desired amount and thickness of soup. Simmer 5 - 10 minutes.
To make the cream part of soup:
Flour
Butter
1/2 and 1/2
Salt and ground pepper
Cook flour in butter (equal amounts of each) for 1 - 2 minutes. Add enough 1/2 & 1/2 to make a very thick mixture. Add salt and ground pepper to taste. Cook for about 1 minute stirring. Then add to the soup. Stir well and gently simmer for 5 minutes. DO NOT BOIL OR YOU RISK BREAKING THE CREAM.
Sorry I don't have exact measurements as I made this recipe up. But the only part you need to worry about is the cream part and you can always make more and add it to soup till you get it the way you like it. Start off small and add more if necessary.