Sounds scrumptious!

Many thanks, Sally, the never-harried hostess! I LOVE trying new recipes!

Turkey Soup

turkey carcass

2 bay leaves

1/2 tsp each of marjoram, thyme, basil

1/4 tsp. beau monde

3 tablespoons butter

3 tablespoons flour

1/4 cup uncooked rice

3/4 cup celery, chopped

1.5-3 cups turkey meat, cut into chunks

2 cups fresh mushrooms, quartered

3 tablespoons sherry or Madeira

 

Clean meat from the bones, reserving 1.5 to 3 cups to return to the soup.  Break up the bones and cover with water in a large pot.  Add bay leaves, marjoram, thyme, basil, beau monde and salt and pepper to taste.  Cover and simmer 3 or 4 hours.  Strain the stock (you should have about 2.5 quarts).  Melt butter in a large pot.  Stir in the flour.  Add the stock slowly and bring to a boil.  Add rice, celery and more salt and pepper to taste.  Cover and simmer 25 minutes.  Sauté mushrooms in butter for a few minutes.  Add to soup with the turkey meat and continue simmering 10 minutes longer.  Just before serving, add the sherry or Madeira.  Freezes very well!