Creamy Turkey Soup

Oxmoor House
about 2 1/4 quarts


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1 1/2 quarts turkey broth, divided
1 large onion, chopped
2 stalks celery, chopped
1 medium carrot, scraped and diced
1/2 cup butter or margarine
3/4 cup all-purpose flour
1 cup warm half-and-half
1/2 teaspoon salt
Pinch of white pepper
1/2 cup diced cooked turkey
1/2 cup cooked regular rice


Combine 1/2 quart turkey broth, onion, celery, and carrot in a large saucepan; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Remove from heat; reserve vegetables and broth.

Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add remaining 1 quart turkey broth; cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in warm half-and-half, salt, and pepper. Add reserved vegetables and broth, turkey, and rice. Cook over medium heat until thoroughly heated. Ladle into individual soup bowls; serve warm.

Created date

February 2010