Cream of Turkey Soup

Keep warm and use up those Thanksgiving leftovers all with one dish! Cream of Turkey Soup is a delicious treat made with the perfect mix of seasonings. Eat with some leftover rolls and enjoy this hearty, meaty soup recipe.

Ingredients

3 to 5 pounds of chicken or turkey, cut-up
4 cups chicken stock (I make from bouillon cubes/granules)
1 bay leaf
1 onion, chopped
1 rib celery, chopped
1 carrot, sliced
1/2 cup butter or margarine
1/2 cup flour
2 cups milk
2 cups cream
1/4 teaspoon dried thyme
1/4 teaspoon marjoram
1/4 teaspoon chives (or other fresh herbs)
1/8 teaspoon nutmeg
1/2 teaspoon turmeric
3/4 cup cooked rice
salt and pepper, to taste
parsley, chopped to taste
toasted sesame seeds, to taste

Instructions

Place poultry, stock, bay leaf, onion, celery and carrot in a large pot and bring to a boil.
Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Remove meat, allow to cool, then remove skin and bones, and chop meat into bite size pieces. Strain broth and put aside.
Melt butter in a large saucepan and blend in flour. Add milk and cream and cook gently until thickened, stirring constantly.
Add herbs, nutmeg, turmeric, rice, broth and meat. Heat thoroughly but do not boil. Season to taste with salt and pepper. If desired garnish with parsley and sesame seeds.