>Recipes
Turkey and Rice Soup
Makes 14 servings
Time to Prepare: 0:10
Time to Cook: 0:35
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Ingredients
3 large Onions, raw 3 stalk Celery, raw 2 med Carrots, raw 1/2 lb Butter, with salt Diet
1 1/2 cup Wheat flour, white, all-purpose, enriched, bleached 3 quart Soup, vegetarian vegetable, canned, prepared with equal volume water, commercial 1/2 quart Cream, fluid, light whipping Diet
1 pinch Salt, table 1 pinch Spices, pepper, black 1/4 cup Turkey, fryer-roasters, meat only, cooked, roasted 1/4 cup Rice, white, long-grain, regular, cooked
Directions
1. Cook onions, celery, and carrots in a little water for 20 minutes, or until tender. Set aside.
2. In a large pan, melt butter and thoroughly blend in flour. Heat stock and cream in a separate pan. Slowly add the cream to the butter-flour mixture, stirring well. Add vegetables and the water in which they were cooked, and the seasonings.
3. Stir and cook over low heat for 10 minutes.
4. Add turkey and rice, warm through, and serve.
2. In a large pan, melt butter and thoroughly blend in flour. Heat stock and cream in a separate pan. Slowly add the cream to the butter-flour mixture, stirring well. Add vegetables and the water in which they were cooked, and the seasonings.
3. Stir and cook over low heat for 10 minutes.
4. Add turkey and rice, warm through, and serve.
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