Cream of Turkey Soup

I’ve got lots of rich turkey broth simmering these days, especially this year because we raised our own turkeys.  Broth made from homegrown poultry doesn’t taste like store bought or canned.  It’s hard to describe except – how broth should taste!  One thing I love is turkey soup,  and this recipe is at the top of my list of favourites. It’s simple and easy, it makes use of the wonderful broth available to me and the carrots that are still freshy harvested from the garden. It’s rich, creamy and delicious.

Cream of Turkey Soup

Cream of Turkey Soup

Cream of Turkey Soup

1 turkey carcass
4 quarts of water
1 large onion, chopped
5 carrots, chopped fine
1/4 cup uncooked brown rice
1 pint (500ml) heavy cream
3 cups diced cooked turkey
½ tsp. sage, if desired
sea salt and pepper to taste

In a large kettle, cook turkey carcass with water to make 3 quarts stock. Remove bones; reserve meat for soup. Strain the stock; set aside. In a saucepan, combine onions, carrots and rice with 1 quart of the stock. Cook for 40 minutes. Add vegetable mixture, turkey and seasonings to taste to the remaining stock. Add cream and heat slowly to serving temperature.

Check out the Gallery of Soups at for new fresh soup inspirations.

4 responses

  1. Pingback: Farm fresh cream! « Prairie Sunrise

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