Cream Of Turkey Soup
By: Anonymous
Published: Wednesday, March 3, 2010 - 2:37am

Ingredients




1 turkey carcass with some meat on the bones
1 teaspoon celery seed
2 stalks celery, diced
1 carrot, diced
1 onion, diced
1 tablespoon butter
1/2 cup mushrooms
1 teaspoon sage
1/2 cup slivered almonds
1 teaspoon thyme
1 teaspoon parsley flakes
3 whole cloves
1/2 teaspoon pepper
1 bay leaf
1/8 teaspoon mace
1 teaspoon salt
1 cup cream
1/2 cup milk
2 cans chicken broth
2 tablespoons flour
2 tablespoons butter
1/4 cup sherry

Preparation

1 Cook vegetables and spices in butter until tender, about 6 minutes. Add to chicken broth and turkey carcass; add salt and pepper. Cover and simmer on low heat or in a crock pot on low until turkey is falling off the bones, 1-2 hours. Remove the bones and the bay leaf. Add the almonds, cream, sherry, milk, flour and butter. Heat to serving temperature. Note: If you prefer you can heat the cream and milk and flour and butter together as you would make a white sauce, add the wine and then add to the soup. Serves at least 6